View Pit Stop page for race #4741 by 4ruzh — Ghost race
View profile for Aruzh (4ruzh)
| Official speed | 78.40 wpm (52.35 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2023 7:49:03am UTC |
| Race Finish | July 31, 2023 7:49:56am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 64.03 |
| 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. |