View Pit Stop page for race #902 by grba — Ghost race
View profile for Carlos (grba)
| Official speed | 23.88 wpm (171.86 seconds elapsed during race) |
|---|---|
| Race Start | August 11, 2021 4:05:57pm UTC |
| Race Finish | August 11, 2021 4:08:48pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 90.0% |
| Points | 19.50 |
| 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. |