View Pit Stop page for race #3521 by comp_typist — Ghost race
View profile for veenu (comp_typist)
Official speed | 71.58 wpm (57.33 seconds elapsed during race) |
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Race Start | June 26, 2021 6:17:59pm UTC |
Race Finish | June 26, 2021 6:18:57pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 97.0% |
Points | 58.46 |
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. |