View Pit Stop page for race #1181 by nitin25 — Ghost race
View profile for Nitin (nitin25)
| Official speed | 51.82 wpm (79.20 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2022 1:14:52pm UTC |
| Race Finish | December 2, 2022 1:16:11pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 42.32 |
| 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. |