View Pit Stop page for race #695 by ddjain31 — Ghost race
View profile for Darshan (ddjain31)
| Official speed | 49.22 wpm (83.38 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2021 5:26:54pm UTC |
| Race Finish | June 21, 2021 5:28:18pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 40.19 |
| 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. |