View Pit Stop page for race #1289 by tinhnguyen — Ghost race
View profile for Tinh (tinhnguyen)
Official speed | 57.62 wpm (71.23 seconds elapsed during race) |
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Race Start | October 7, 2019 3:04:29pm UTC |
Race Finish | October 7, 2019 3:05:40pm UTC |
Outcome | No win (3 of 5) |
Accuracy | 98.0% |
Points | 47.06 |
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. |