View Pit Stop page for race #1376 by wirter — Ghost race
View profile for mahmoud hossam (wirter)
| Official speed | 45.63 wpm (89.94 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2022 9:32:12am UTC |
| Race Finish | November 9, 2022 9:33:42am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 37.27 |
| 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. |