View Pit Stop page for race #375 by kasem132 — Ghost race
View profile for sk (kasem132)
| Official speed | 46.19 wpm (88.85 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2021 1:44:07pm UTC |
| Race Finish | June 16, 2021 1:45:36pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 37.72 |
| 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. |