View Pit Stop page for race #761 by vai_7725 — Ghost race
View profile for Vaibhav (vai_7725)
| Official speed | 54.84 wpm (74.84 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2022 10:02:31am UTC |
| Race Finish | February 1, 2022 10:03:46am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 44.78 |
| 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. |