View Pit Stop page for race #194 by gaurav_176 — Ghost race
View profile for Gaurav (gaurav_176)
| Official speed | 54.50 wpm (75.30 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2023 5:31:33pm UTC |
| Race Finish | July 12, 2023 5:32:48pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 44.51 |
| 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. |