View Pit Stop page for race #2865 by arjun_0004 — Ghost race
View profile for Arjun (arjun_0004)
Official speed | 83.49 wpm (49.16 seconds elapsed during race) |
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Race Start | April 2, 2021 11:26:46am UTC |
Race Finish | April 2, 2021 11:27:35am UTC |
Outcome | Win (1 of 4) |
Accuracy | 97.0% |
Points | 68.18 |
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. |