View Pit Stop page for race #4642 by jitu8149 — Ghost race
View profile for jjjjjj (jitu8149)
| Official speed | 58.00 wpm (70.76 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2021 7:57:42pm UTC |
| Race Finish | November 7, 2021 7:58:53pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 47.37 |
| 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. |