View Pit Stop page for race #627 by nakanidashite — Ghost race
View profile for ko (nakanidashite)
| Official speed | 49.92 wpm (82.21 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2021 10:09:50am UTC |
| Race Finish | June 28, 2021 10:11:13am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 40.76 |
| 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. |