View Pit Stop page for race #57 by talhapk — Ghost race
View profile for Talha (talhapk)
| Official speed | 38.89 wpm (105.53 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2022 1:26:04pm UTC |
| Race Finish | September 18, 2022 1:27:49pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 31.76 |
| 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. |