View Pit Stop page for race #442 by tranguyenbk94 — Ghost race
View profile for Trang (tranguyenbk94)
| Official speed | 28.14 wpm (145.84 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2021 1:15:33am UTC |
| Race Finish | October 14, 2021 1:17:59am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 94.0% |
| Points | 22.98 |
| 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. |