View Pit Stop page for race #12461 by razertypist — Ghost race
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Official speed | 102.68 wpm (39.97 seconds elapsed during race) |
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Race Start | November 12, 2020 1:33:14am UTC |
Race Finish | November 12, 2020 1:33:54am UTC |
Outcome | No win (2 of 2) |
Accuracy | 96.0% |
Points | 83.85 |
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. |