View Pit Stop page for race #1700 by sunil_alluri — Ghost race
View profile for Getting There (sunil_alluri)
Official speed | 40.79 wpm (100.61 seconds elapsed during race) |
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Race Start | May 27, 2021 3:54:22pm UTC |
Race Finish | May 27, 2021 3:56:02pm UTC |
Outcome | No win (5 of 5) |
Accuracy | 94.0% |
Points | 33.31 |
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. |