View Pit Stop page for race #510 by samiralbayati — Ghost race
View profile for Samer (samiralbayati)
| Official speed | 51.93 wpm (79.03 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2022 4:20:01pm UTC |
| Race Finish | July 28, 2022 4:21:20pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 42.41 |
| 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. |