View Pit Stop page for race #396 by batguy — Ghost race
View profile for Batguy (batguy)
| Official speed | 51.92 wpm (79.04 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2021 1:04:02pm UTC |
| Race Finish | March 29, 2021 1:05:21pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| Points | 42.40 |
| 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. |