View Pit Stop page for race #133 by abhimatgautam — Ghost race
View profile for Abhimat (abhimatgautam)
| Official speed | 72.42 wpm (56.67 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2021 3:32:19am UTC |
| Race Finish | May 21, 2021 3:33:15am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 59.14 |
| 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. |