View Pit Stop page for race #49 by ac_12 — Ghost race
Official speed | 35.09 wpm (116.96 seconds elapsed during race) |
---|---|
Race Start | May 11, 2023 9:56:12am UTC |
Race Finish | May 11, 2023 9:58:09am UTC |
Outcome | No win (2 of 5) |
Accuracy | 95.0% |
Points | 28.66 |
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. |