View Pit Stop page for race #36 by jhawkins339 — Ghost race
View profile for Jhawk (jhawkins339)
| Official speed | 54.11 wpm (75.85 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2023 8:48:21pm UTC |
| Race Finish | August 9, 2023 8:49:37pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 99.0% |
| Points | 44.19 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |