View Pit Stop page for race #1886 by proniloy0 — Ghost race
View profile for Niloy (proniloy0)
| Official speed | 60.50 wpm (67.83 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2021 4:30:52pm UTC |
| Race Finish | December 28, 2021 4:32:00pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 49.41 |
| 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. |