View Pit Stop page for race #806 by nandhu871 — Ghost race
View profile for Nandhu (nandhu871)
| Official speed | 43.78 wpm (93.74 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2022 2:00:23pm UTC |
| Race Finish | April 12, 2022 2:01:57pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| Points | 35.75 |
| 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. |