View Pit Stop page for race #256 by avi_1301 — Ghost race
View profile for Avi (avi_1301)
Official speed | 61.22 wpm (67.04 seconds elapsed during race) |
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Race Start | October 25, 2019 7:11:33pm UTC |
Race Finish | October 25, 2019 7:12:40pm UTC |
Outcome | No win (2 of 2) |
Accuracy | 94.0% |
Points | 49.99 |
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. |