View Pit Stop page for race #503 by m_scofield — Ghost race
View profile for Arpit (m_scofield)
Official speed | 51.02 wpm (80.44 seconds elapsed during race) |
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Race Start | March 26, 2022 10:21:55am UTC |
Race Finish | March 26, 2022 10:23:15am UTC |
Outcome | No win (2 of 4) |
Accuracy | 95.0% |
Points | 41.67 |
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. |