View Pit Stop page for race #51 by aslancanbey — Ghost race
View profile for Ufukcan (aslancanbey)
| Official speed | 47.87 wpm (85.73 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2022 8:05:51pm UTC |
| Race Finish | May 23, 2022 8:07:17pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 39.09 |
| 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. |