View Pit Stop page for race #22 by saurabhks — Ghost race
View profile for Saurabh (saurabhks)
| Official speed | 57.69 wpm (71.14 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2023 6:57:55am UTC |
| Race Finish | January 10, 2023 6:59:06am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 47.11 |
| 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. |