View Pit Stop page for race #3405 by batman4ever — Ghost race
View profile for Arsh (batman4ever)
| Official speed | 54.85 wpm (74.82 seconds elapsed during race) |
|---|---|
| Race Start | August 11, 2022 11:53:56am UTC |
| Race Finish | August 11, 2022 11:55:10am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 44.79 |
| 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. |