View Pit Stop page for race #2098 by dongdong7 — Ghost race
View profile for dong (dongdong7)
| Official speed | 71.62 wpm (57.30 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2021 7:45:59am UTC |
| Race Finish | November 11, 2021 7:46:56am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| Points | 58.49 |
| 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. |