View Pit Stop page for race #1151 by faithful_1707 — Ghost race
View profile for Urolbek (faithful_1707)
| Official speed | 45.18 wpm (90.84 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2021 5:00:31pm UTC |
| Race Finish | May 18, 2021 5:02:02pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 93.0% |
| Points | 36.90 |
| 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. |