View Pit Stop page for race #1625 by kjari — Ghost race
View profile for qjari (kjari)
| Official speed | 74.22 wpm (55.30 seconds elapsed during race) |
|---|---|
| Race Start | July 25, 2023 10:06:23am UTC |
| Race Finish | July 25, 2023 10:07:18am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 60.61 |
| 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. |