View Pit Stop page for race #3361 by suggestedrp — Ghost race
View profile for Sylvaen (suggestedrp)
| Official speed | 90.65 wpm (45.27 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2021 3:54:51am UTC |
| Race Finish | May 30, 2021 3:55:36am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 74.03 |
| 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. |