View Pit Stop page for race #92 by balint1019 — Ghost race
View profile for Bálint (balint1019)
| Official speed | 56.35 wpm (72.83 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2021 6:15:18pm UTC |
| Race Finish | February 12, 2021 6:16:31pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 93.0% |
| Points | 46.02 |
| 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. |