View Pit Stop page for race #69 by zubairtalib61 — Ghost race
View profile for Zubair (zubairtalib61)
| Official speed | 43.44 wpm (94.48 seconds elapsed during race) |
|---|---|
| Race Start | January 8, 2021 4:59:59pm UTC |
| Race Finish | January 8, 2021 5:01:34pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| Points | 35.48 |
| 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. |