View Pit Stop page for race #267 by himanshuc3 — Ghost race
View profile for himanshu (himanshuc3)
| Official speed | 57.66 wpm (71.18 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2021 7:23:15am UTC |
| Race Finish | August 5, 2021 7:24:26am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 47.09 |
| 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. |