View Pit Stop page for race #702 by mashavtnke — Ghost race
View profile for Perestoronina (mashavtnke)
Official speed | 51.21 wpm (80.14 seconds elapsed during race) |
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Race Start | April 10, 2022 7:35:53pm UTC |
Race Finish | April 10, 2022 7:37:13pm UTC |
Outcome | No win (4 of 4) |
Accuracy | 97.0% |
Points | 41.83 |
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. |