View Pit Stop page for race #787 by satyamslow — Ghost race
View profile for Satyam (satyamslow)
| Official speed | 64.24 wpm (63.89 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2022 12:53:36pm UTC |
| Race Finish | May 10, 2022 12:54:40pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 52.46 |
| 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. |