View Pit Stop page for race #2418 by dhruv07 — Ghost race
View profile for oofy (dhruv07)
| Official speed | 49.19 wpm (83.43 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2022 7:20:59am UTC |
| Race Finish | May 24, 2022 7:22:22am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 40.17 |
| 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. |