View Pit Stop page for race #1019 by suprimnakarmi — Ghost race
View profile for suprim (suprimnakarmi)
| Official speed | 60.46 wpm (67.88 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2022 5:22:45pm UTC |
| Race Finish | October 15, 2022 5:23:53pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 49.37 |
| 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. |