View Pit Stop page for race #401 by xmartcoder — Ghost race
View profile for vippu (xmartcoder)
| Official speed | 42.68 wpm (96.16 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2022 1:11:44pm UTC |
| Race Finish | March 8, 2022 1:13:20pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| Points | 34.86 |
| 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. |