View Pit Stop page for race #392 by vovsanka — Ghost race
View profile for Wowa (vovsanka)
| Official speed | 56.70 wpm (72.38 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2021 2:41:15am UTC |
| Race Finish | October 28, 2021 2:42:27am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 46.31 |
| 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. |