View Pit Stop page for race #143 by ishanxlr8 — Ghost race
View profile for Ishan (ishanxlr8)
| Official speed | 23.13 wpm (177.43 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2021 4:31:29pm UTC |
| Race Finish | March 9, 2021 4:34:26pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 90.0% |
| Points | 18.89 |
| 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. |