View Pit Stop page for race #6 by litt1e_ave1 — Ghost race
View profile for mkk (litt1e_ave1)
| Official speed | 26.41 wpm (155.40 seconds elapsed during race) |
|---|---|
| Race Start | July 22, 2021 4:06:43pm UTC |
| Race Finish | July 22, 2021 4:09:19pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 94.0% |
| Points | 21.57 |
| 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. |