View Pit Stop page for race #677 by valdicurnia99 — Ghost race
View profile for valdi (valdicurnia99)
| Official speed | 51.27 wpm (80.05 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2023 8:48:07am UTC |
| Race Finish | February 25, 2023 8:49:27am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 41.87 |
| 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. |