View Pit Stop page for race #6409 by emdad439 — Ghost race
View profile for Emdadul (emdad439)
| Official speed | 67.60 wpm (60.71 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2022 11:36:25pm UTC |
| Race Finish | April 27, 2022 11:37:25pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 98.0% |
| Points | 55.21 |
| 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. |