View Pit Stop page for race #389 by thedoomer — Ghost race
View profile for Doomer (thedoomer)
Official speed | 71.67 wpm (57.26 seconds elapsed during race) |
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Race Start | October 16, 2021 10:28:18am UTC |
Race Finish | October 16, 2021 10:29:15am UTC |
Outcome | Win (1 of 4) |
Accuracy | 97.0% |
Points | 58.53 |
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. |