View Pit Stop page for race #3095 by alooo — Ghost race
Official speed | 50.22 wpm (81.72 seconds elapsed during race) |
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Race Start | December 16, 2019 5:20:59pm UTC |
Race Finish | December 16, 2019 5:22:21pm UTC |
Outcome | No win (2 of 5) |
Opponents |
3. mojtaba_jahan (50.01 wpm) |
Accuracy | 99.0% |
Points | 41.01 |
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. |