View Pit Stop page for race #137 by im_nova0104 — Ghost race
View profile for Nova (im_nova0104)
| Official speed | 83.96 wpm (48.88 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2022 2:11:12pm UTC |
| Race Finish | July 10, 2022 2:12:01pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 68.57 |
| 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. |