View Pit Stop page for race #433 by kazuma1605 — Ghost race
View profile for kazuma (kazuma1605)
| Official speed | 51.94 wpm (79.01 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2022 5:22:40am UTC |
| Race Finish | June 28, 2022 5:23:59am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| Points | 42.41 |
| 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. |