View Pit Stop page for race #653 by tej_2202 — Ghost race
View profile for Tej (tej_2202)
| Official speed | 40.76 wpm (100.69 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2021 11:14:34am UTC |
| Race Finish | May 19, 2021 11:16:15am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 33.29 |
| 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. |