View Pit Stop page for race #2831 by ahmekal — Ghost race
View profile for Ahmed (ahmekal)
| Official speed | 56.71 wpm (72.37 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2021 7:48:22pm UTC |
| Race Finish | March 16, 2021 7:49:34pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 46.31 |
| 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. |