View Pit Stop page for race #3935 by biggboii18 — Ghost race
View profile for Biggus (biggboii18)
| Official speed | 83.25 wpm (49.30 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2022 1:32:32pm UTC |
| Race Finish | March 25, 2022 1:33:21pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| Points | 67.99 |
| 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. |