View Pit Stop page for race #33 by anis_017 — Ghost race
View profile for Anisur (anis_017)
| Official speed | 53.21 wpm (77.13 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2021 4:50:13pm UTC |
| Race Finish | March 27, 2021 4:51:30pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 43.45 |
| 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. |