View Pit Stop page for race #4997 by fakhryodi — Ghost race
View profile for fakhry (fakhryodi)
| Official speed | 52.76 wpm (77.79 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2021 3:23:41pm UTC |
| Race Finish | July 10, 2021 3:24:59pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 95.0% |
| Points | 43.09 |
| 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. |