View Pit Stop page for race #1586 by just_free2318 — Ghost race
View profile for Free (just_free2318)
Official speed | 62.46 wpm (65.71 seconds elapsed during race) |
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Race Start | February 5, 2022 4:21:07am UTC |
Race Finish | February 5, 2022 4:22:13am UTC |
Outcome | Win (1 of 5) |
Accuracy | 95.0% |
Points | 51.01 |
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. |