View Pit Stop page for race #113 by blaze121212 — Ghost race
View profile for ayan (blaze121212)
| Official speed | 38.77 wpm (105.86 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2021 11:06:32am UTC |
| Race Finish | June 9, 2021 11:08:18am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 92.0% |
| Points | 31.66 |
| 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. |