View Pit Stop page for race #298 by johnoer — Ghost race
View profile for John Ørbæk (johnoer)
Official speed | 38.31 wpm (107.13 seconds elapsed during race) |
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Race Start | August 24, 2023 8:51:01pm UTC |
Race Finish | August 24, 2023 8:52:48pm UTC |
Outcome | No win (3 of 5) |
Accuracy | 91.0% |
Points | 31.29 |
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. |