View Pit Stop page for race #559 by a7med_22 — Ghost race
View profile for ahmed (a7med_22)
| Official speed | 32.20 wpm (127.45 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2022 8:37:38pm UTC |
| Race Finish | February 28, 2022 8:39:46pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 93.0% |
| Points | 26.30 |
| 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. |