View Pit Stop page for race #2580 by satisfiedmagma — Ghost race
View profile for Pragyan (satisfiedmagma)
| Official speed | 56.42 wpm (72.74 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2022 5:51:06am UTC |
| Race Finish | March 12, 2022 5:52:19am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 46.08 |
| 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. |