View Pit Stop page for race #181 by learner5456 — Ghost race
View profile for learner (learner5456)
| Official speed | 49.05 wpm (83.67 seconds elapsed during race) |
|---|---|
| Race Start | July 4, 2021 9:13:28am UTC |
| Race Finish | July 4, 2021 9:14:51am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 40.06 |
| 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. |