View Pit Stop page for race #1426 by jamalpro90 — Ghost race
View profile for Jamal (jamalpro90)
| Official speed | 66.04 wpm (62.14 seconds elapsed during race) |
|---|---|
| Race Start | July 2, 2021 7:03:59am UTC |
| Race Finish | July 2, 2021 7:05:01am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 53.93 |
| 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. |