View Pit Stop page for race #1172 by krishan_pro — Ghost race
View profile for krishan (krishan_pro)
Official speed | 60.48 wpm (67.86 seconds elapsed during race) |
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Race Start | June 19, 2021 1:27:55pm UTC |
Race Finish | June 19, 2021 1:29:03pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 97.0% |
Points | 49.39 |
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. |