View Pit Stop page for race #619 by makhmudjon — Ghost race
View profile for Makhmudjon (makhmudjon)
| Official speed | 57.26 wpm (71.67 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2023 4:41:41am UTC |
| Race Finish | August 31, 2023 4:42:53am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| Points | 46.76 |
| 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. |