View Pit Stop page for race #61 by guptaaviansh — Ghost race
View profile for Aviansh (guptaaviansh)
Official speed | 43.65 wpm (94.02 seconds elapsed during race) |
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Race Start | January 3, 2021 10:10:37am UTC |
Race Finish | January 3, 2021 10:12:11am UTC |
Outcome | No win (2 of 4) |
Accuracy | 95.0% |
Points | 35.65 |
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. |