View Pit Stop page for race #2431 by pupapupa171 — Ghost race
View profile for Pupapupa (pupapupa171)
| Official speed | 65.15 wpm (62.99 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2022 12:18:07pm UTC |
| Race Finish | March 7, 2022 12:19:10pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 53.20 |
| 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. |