View Pit Stop page for race #1829 by aqoonraadiye71 — Ghost race
View profile for Maxamad amiin (aqoonraadiye71)
| Official speed | 55.74 wpm (73.63 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2023 1:55:21pm UTC |
| Race Finish | August 9, 2023 1:56:34pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 95.0% |
| Points | 45.52 |
| 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. |