View Pit Stop page for race #15 by kerem1234 — Ghost race
View profile for kerm (kerem1234)
| Official speed | 38.27 wpm (107.24 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2022 1:03:01pm UTC |
| Race Finish | September 29, 2022 1:04:48pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 31.26 |
| 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. |