View Pit Stop page for race #694 by depgai — Ghost race
View profile for David (depgai)
| Official speed | 65.19 wpm (62.95 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2022 3:56:45am UTC |
| Race Finish | May 13, 2022 3:57:48am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 53.24 |
| 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. |