View Pit Stop page for race #705 by jithin65plus — Ghost race
View profile for jithin (jithin65plus)
| Official speed | 63.41 wpm (64.72 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2022 11:41:13am UTC |
| Race Finish | August 16, 2022 11:42:17am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 51.78 |
| 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. |