View Pit Stop page for race #1503 by pritom_99 — Ghost race
View profile for Pritom (pritom_99)
| Official speed | 48.69 wpm (84.29 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2021 2:07:42pm UTC |
| Race Finish | October 22, 2021 2:09:06pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| Points | 39.77 |
| 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. |