View Pit Stop page for race #1415 by nithin_noob — Ghost race
View profile for Nithin (nithin_noob)
| Official speed | 41.45 wpm (99.01 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2022 5:10:01pm UTC |
| Race Finish | June 19, 2022 5:11:40pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| Points | 33.85 |
| 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. |