View Pit Stop page for race #345 by vuong02011996 — Ghost race
View profile for DybVv (vuong02011996)
| Official speed | 46.45 wpm (88.35 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2021 2:52:05pm UTC |
| Race Finish | May 18, 2021 2:53:34pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 37.93 |
| 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. |