View Pit Stop page for race #1393 by abdirahad — Ghost race
View profile for Abdumalik (abdirahad)
| Official speed | 50.71 wpm (80.93 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2022 8:14:20pm UTC |
| Race Finish | June 11, 2022 8:15:41pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 41.42 |
| 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. |