View Pit Stop page for race #1041 by miyu_saiko — Ghost race
View profile for Hikari (miyu_saiko)
| Official speed | 41.50 wpm (98.89 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2019 1:48:04pm UTC |
| Race Finish | June 7, 2019 1:49:43pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| Points | 33.89 |
| 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. |