View Pit Stop page for race #3688 by frenzyyyy_ — Ghost race
View profile for bruh (frenzyyyy_)
| Official speed | 67.21 wpm (61.06 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2022 3:15:54pm UTC |
| Race Finish | October 23, 2022 3:16:55pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 54.89 |
| 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. |