View Pit Stop page for race #1766 by kzaman — Ghost race
View profile for zaman (kzaman)
Official speed | 37.04 wpm (110.80 seconds elapsed during race) |
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Race Start | May 3, 2021 1:21:17pm UTC |
Race Finish | May 3, 2021 1:23:08pm UTC |
Outcome | No win (3 of 5) |
Accuracy | 94.0% |
Points | 30.25 |
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. |