View Pit Stop page for race #21 by _ggomyth11 — Ghost race
View profile for Johny (_ggomyth11)
| Official speed | 32.37 wpm (126.78 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2022 1:33:53pm UTC |
| Race Finish | August 23, 2022 1:36:00pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| Points | 26.43 |
| 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. |