View Pit Stop page for race #69 by kivirivi — Ghost race
View profile for fff (kivirivi)
| Official speed | 61.44 wpm (66.80 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2022 2:55:02pm UTC |
| Race Finish | June 9, 2022 2:56:08pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 50.17 |
| 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. |