View Pit Stop page for race #195 by waseemoo1 — Ghost race
View profile for waseemoo1 (waseemoo1)
| Official speed | 52.40 wpm (78.32 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2021 9:04:06pm UTC |
| Race Finish | April 8, 2021 9:05:24pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 42.79 |
| 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. |