View Pit Stop page for race #1283 by zetypist — Ghost race
View profile for Zeyad Elsayed (zetypist)
Official speed | 56.23 wpm (72.99 seconds elapsed during race) |
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Race Start | February 9, 2023 5:20:58pm UTC |
Race Finish | February 9, 2023 5:22:11pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 95.0% |
Points | 45.92 |
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. |