View Pit Stop page for race #486 by atiksh — Ghost race
View profile for Atiksh (atiksh)
| Official speed | 50.42 wpm (81.40 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2022 5:48:32am UTC |
| Race Finish | January 27, 2022 5:49:53am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 41.18 |
| 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. |