View Pit Stop page for race #201 by saurabh2534 — Ghost race
View profile for Saurabh (saurabh2534)
| Official speed | 32.48 wpm (126.35 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2022 4:27:20pm UTC |
| Race Finish | July 26, 2022 4:29:27pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 94.0% |
| Points | 26.53 |
| 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. |