View Pit Stop page for race #106 by jakobbq1 — Ghost race
View profile for Jakob (jakobbq1)
Official speed | 41.51 wpm (98.87 seconds elapsed during race) |
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Race Start | February 15, 2020 10:48:33am UTC |
Race Finish | February 15, 2020 10:50:12am UTC |
Outcome | No win (4 of 5) |
Accuracy | 94.0% |
Points | 33.90 |
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. |