View Pit Stop page for race #88565 by pastashapes — Ghost race
View profile for pasta (pastashapes)
| Official speed | 132.94 wpm (30.87 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2023 9:19:43pm UTC |
| Race Finish | May 5, 2023 9:20:14pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 98.0% |
| Points | 108.57 |
| 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. |