View Pit Stop page for race #525 by _jasminb — Ghost race
View profile for Jasmin (_jasminb)
| Official speed | 43.02 wpm (95.40 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2023 3:55:33pm UTC |
| Race Finish | June 15, 2023 3:57:08pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 35.13 |
| 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. |