View Pit Stop page for race #1107 by srujan_chikke — Ghost race
View profile for chikke (srujan_chikke)
| Official speed | 46.38 wpm (88.49 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2022 6:45:14am UTC |
| Race Finish | July 28, 2022 6:46:42am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| Points | 37.88 |
| 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. |