View Pit Stop page for race #3432 by krinzkolo — Ghost race
View profile for 樊 (krinzkolo)
| Official speed | 59.89 wpm (68.53 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2022 8:04:22pm UTC |
| Race Finish | April 1, 2022 8:05:31pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 48.91 |
| 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. |