View Pit Stop page for race #160 by sprimkjle — Ghost race
View profile for sprimp (sprimkjle)
Official speed | 51.81 wpm (79.21 seconds elapsed during race) |
---|---|
Race Start | March 24, 2021 11:54:01am UTC |
Race Finish | March 24, 2021 11:55:20am UTC |
Outcome | No win (5 of 5) |
Accuracy | 94.0% |
Points | 42.31 |
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. |