View Pit Stop page for race #1287 by omkar_12 — Ghost race
View profile for Omkar (omkar_12)
| Official speed | 64.96 wpm (63.18 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2023 1:27:59pm UTC |
| Race Finish | May 22, 2023 1:29:02pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 53.05 |
| 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. |