View Pit Stop page for race #201 by route_to_100 — Ghost race
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Official speed | 53.24 wpm (77.08 seconds elapsed during race) |
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Race Start | May 10, 2022 1:02:21pm UTC |
Race Finish | May 10, 2022 1:03:38pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 97.0% |
Points | 43.48 |
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. |