View Pit Stop page for race #433 by kazuma1605 — Ghost race
View profile for kazuma (kazuma1605)
Official speed | 51.94 wpm (79.01 seconds elapsed during race) |
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Race Start | June 28, 2022 5:22:40am UTC |
Race Finish | June 28, 2022 5:23:59am UTC |
Outcome | Win (1 of 3) |
Accuracy | 93.0% |
Points | 42.41 |
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. |