View Pit Stop page for race #3729 by azizkhanfar304 — Ghost race
View profile for aziz (azizkhanfar304)
Official speed | 57.36 wpm (71.55 seconds elapsed during race) |
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Race Start | May 4, 2023 1:08:32am UTC |
Race Finish | May 4, 2023 1:09:43am UTC |
Outcome | No win (3 of 5) |
Accuracy | 95.0% |
Points | 46.85 |
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. |