View Pit Stop page for race #2253 by spl4yce — Ghost race
View profile for KirILL (spl4yce)
| Official speed | 90.68 wpm (45.26 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2023 7:47:27pm UTC |
| Race Finish | January 23, 2023 7:48:13pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 74.05 |
| 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. |