View Pit Stop page for race #538 by jaulanbek — Ghost race
View profile for Jaulanbek (jaulanbek)
| Official speed | 34.48 wpm (119.03 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2022 1:19:46pm UTC |
| Race Finish | August 15, 2022 1:21:45pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 92.0% |
| Points | 28.16 |
| 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. |