View Pit Stop page for race #12 by gabrielagg7 — Ghost race
View profile for Gabriela (gabrielagg7)
| Official speed | 66.45 wpm (61.76 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2023 1:28:52pm UTC |
| Race Finish | May 11, 2023 1:29:54pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 54.27 |
| 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. |