View Pit Stop page for race #156 by gaurav_20 — Ghost race
View profile for Gaurav1720 (gaurav_20)
| Official speed | 29.10 wpm (141.03 seconds elapsed during race) |
|---|---|
| Race Start | June 10, 2023 8:48:54am UTC |
| Race Finish | June 10, 2023 8:51:15am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 91.0% |
| Points | 23.76 |
| 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. |