View Pit Stop page for race #2681 by almazzz1 — Ghost race
View profile for Almaz (almazzz1)
| Official speed | 73.87 wpm (55.56 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2022 9:27:36am UTC |
| Race Finish | February 23, 2022 9:28:31am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 60.33 |
| 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. |