View Pit Stop page for race #1034 by xoxygenkillerx — Ghost race
View profile for zaid (xoxygenkillerx)
| Official speed | 62.66 wpm (65.50 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2021 10:26:02am UTC |
| Race Finish | October 30, 2021 10:27:08am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 51.17 |
| 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. |