View Pit Stop page for race #351 by f0legand0s — Ghost race
View profile for IgnisDark (f0legand0s)
| Official speed | 53.84 wpm (76.23 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2023 11:10:16pm UTC |
| Race Finish | May 9, 2023 11:11:33pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 43.97 |
| 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. |