View Pit Stop page for race #92 by eskobear — Ghost race
View profile for James (eskobear)
Official speed | 59.06 wpm (69.49 seconds elapsed during race) |
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Race Start | December 8, 2022 6:55:51pm UTC |
Race Finish | December 8, 2022 6:57:01pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 98.0% |
Points | 48.24 |
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. |