View Pit Stop page for race #80 by aldi22 — Ghost race
Official speed | 40.76 wpm (100.69 seconds elapsed during race) |
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Race Start | March 11, 2022 1:39:34pm UTC |
Race Finish | March 11, 2022 1:41:15pm UTC |
Outcome | No win (3 of 4) |
Accuracy | 94.0% |
Points | 33.29 |
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. |