View Pit Stop page for race #820 by bumonda — Ghost race
View profile for Bumon (bumonda)
| Official speed | 36.63 wpm (112.04 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2021 7:50:15pm UTC |
| Race Finish | January 11, 2021 7:52:07pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 94.0% |
| Points | 29.91 |
| 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. |