View Pit Stop page for race #1266 by pratham522 — Ghost race
View profile for Pratham (pratham522)
| Official speed | 43.73 wpm (93.85 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2023 1:35:36am UTC |
| Race Finish | May 15, 2023 1:37:10am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 35.71 |
| 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. |