View Pit Stop page for race #11955 by olegbucolo — Ghost race
View profile for oleg (olegbucolo)
| Official speed | 80.22 wpm (51.16 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2023 10:41:20am UTC |
| Race Finish | February 15, 2023 10:42:11am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 65.51 |
| 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. |