View Pit Stop page for race #258 by rurikvarjag — Ghost race
View profile for Rurik (rurikvarjag)
| Official speed | 80.30 wpm (51.11 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2023 2:39:50am UTC |
| Race Finish | January 11, 2023 2:40:41am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 65.58 |
| 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. |