View Pit Stop page for race #7454 by surface — Ghost race
View profile for SURFΛCΞ (surface)
Official speed | 89.81 wpm (45.70 seconds elapsed during race) |
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Race Start | January 21, 2022 2:20:15am UTC |
Race Finish | January 21, 2022 2:21:01am UTC |
Outcome | Win (1 of 5) |
Accuracy | 98.0% |
Points | 73.35 |
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. |