View Pit Stop page for race #294 by jeswanth — Ghost race
View profile for jeswanth (jeswanth)
| Official speed | 24.54 wpm (167.24 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2023 3:32:19am UTC |
| Race Finish | June 19, 2023 3:35:07am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| Points | 20.04 |
| 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. |