View Pit Stop page for race #1565 by starkeyqiu — Ghost race
View profile for Wilson (starkeyqiu)
| Official speed | 65.98 wpm (62.20 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2022 5:28:56pm UTC |
| Race Finish | October 10, 2022 5:29:58pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 53.88 |
| 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. |