View Pit Stop page for race #2270 by kaivalya461 — Ghost race
View profile for Kaivalya (kaivalya461)
| Official speed | 61.00 wpm (67.28 seconds elapsed during race) |
|---|---|
| Race Start | December 23, 2022 5:03:21pm UTC |
| Race Finish | December 23, 2022 5:04:29pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 49.82 |
| 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. |