View Pit Stop page for race #2414 by evoril — Ghost race
View profile for Evoril (evoril)
| Official speed | 76.46 wpm (53.68 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2023 4:34:34pm UTC |
| Race Finish | May 5, 2023 4:35:27pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 62.44 |
| 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. |