View Pit Stop page for race #2915 by ah_tonmoy — Ghost race
View profile for Tonmoy (ah_tonmoy)
| Official speed | 49.72 wpm (82.54 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2023 2:33:57am UTC |
| Race Finish | May 4, 2023 2:35:20am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 40.60 |
| 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. |