View Pit Stop page for race #1369 by netf121212 — Ghost race
View profile for Abdul (netf121212)
| Official speed | 42.31 wpm (97.00 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2021 11:59:31am UTC |
| Race Finish | April 20, 2021 12:01:08pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 34.56 |
| 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. |