View Pit Stop page for race #1293 by mdbaijidhossain — Ghost race
View profile for baijid (mdbaijidhossain)
| Official speed | 29.89 wpm (137.30 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2022 1:01:41pm UTC |
| Race Finish | March 15, 2022 1:03:59pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 24.41 |
| 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. |