View Pit Stop page for race #532 by bhuvi1606 — Ghost race
View profile for bhuvi (bhuvi1606)
Official speed | 59.30 wpm (69.21 seconds elapsed during race) |
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Race Start | June 5, 2021 2:56:30pm UTC |
Race Finish | June 5, 2021 2:57:39pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 96.0% |
Points | 48.43 |
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. |