View Pit Stop page for race #2870 by chelsie999 — Ghost race
View profile for 🧋origin 👉 (chelsie999)
| Official speed | 92.50 wpm (44.37 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2022 1:16:08pm UTC |
| Race Finish | July 26, 2022 1:16:53pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 75.54 |
| 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. |