View Pit Stop page for race #1329 by idul_aheartz06 — Ghost race
View profile for Aheartz (idul_aheartz06)
| Official speed | 54.15 wpm (75.79 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2022 8:19:07am UTC |
| Race Finish | July 9, 2022 8:20:23am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| Points | 44.22 |
| 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. |