View Pit Stop page for race #3629 by chervovn04 — Ghost race
View profile for Nikita (chervovn04)
| Official speed | 83.73 wpm (49.01 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2022 6:23:07pm UTC |
| Race Finish | October 7, 2022 6:23:56pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 68.38 |
| 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. |