View Pit Stop page for race #187 by miku_quintuplet — Ghost race
View profile for Miku (miku_quintuplet)
Official speed | 74.77 wpm (54.89 seconds elapsed during race) |
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Race Start | November 14, 2020 3:00:41am UTC |
Race Finish | November 14, 2020 3:01:36am UTC |
Outcome | Win (1 of 4) |
Accuracy | 96.0% |
Points | 61.06 |
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. |