View Pit Stop page for race #1425 by gauravvv2204 — Ghost race
View profile for Gaurav (gauravvv2204)
| Official speed | 40.72 wpm (100.79 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2021 2:55:33am UTC |
| Race Finish | March 31, 2021 2:57:14am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 33.25 |
| 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. |