View Pit Stop page for race #707 by jatinchirag1234 — Ghost race
View profile for jatin (jatinchirag1234)
| Official speed | 33.62 wpm (122.07 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2022 8:30:19am UTC |
| Race Finish | May 24, 2022 8:32:21am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 94.0% |
| Points | 27.46 |
| 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. |