View Pit Stop page for race #3610 by shreyastalathi — Ghost race
View profile for Shreyas (shreyastalathi)
| Official speed | 64.46 wpm (63.67 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2021 2:31:49pm UTC |
| Race Finish | April 9, 2021 2:32:52pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 52.65 |
| 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. |