View Pit Stop page for race #1426 by orenji_0987 — Ghost race
View profile for Orenji (orenji_0987)
| Official speed | 54.29 wpm (75.59 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2021 5:47:21pm UTC |
| Race Finish | October 16, 2021 5:48:36pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 44.34 |
| 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. |