View Pit Stop page for race #2771 by kingkey42069 — Ghost race
View profile for KeyKing (kingkey42069)
| Official speed | 62.67 wpm (65.49 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2022 1:31:03am UTC |
| Race Finish | October 6, 2022 1:32:08am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 51.18 |
| 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. |