View Pit Stop page for race #1472 by madhav26266 — Ghost race
View profile for madhav kumar (madhav26266)
| Official speed | 41.56 wpm (98.75 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2022 4:47:04am UTC |
| Race Finish | March 8, 2022 4:48:43am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| Points | 33.94 |
| 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. |