View Pit Stop page for race #1703 by mashrurhossain — Ghost race
View profile for Mashrur (mashrurhossain)
Official speed | 75.61 wpm (54.28 seconds elapsed during race) |
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Race Start | April 8, 2023 12:50:22pm UTC |
Race Finish | April 8, 2023 12:51:17pm UTC |
Outcome | No win (3 of 5) |
Accuracy | 96.0% |
Points | 61.75 |
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. |