View Pit Stop page for race #544 by l4lic — Ghost race
View profile for Filipe (l4lic)
| Official speed | 65.37 wpm (62.78 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2022 9:17:47pm UTC |
| Race Finish | December 16, 2022 9:18:49pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| Points | 53.38 |
| 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. |