View Pit Stop page for race #174 by dipraj — Ghost race
View profile for Dipraj Rana Magar (dipraj)
Official speed | 35.20 wpm (116.59 seconds elapsed during race) |
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Race Start | June 26, 2023 3:04:11pm UTC |
Race Finish | June 26, 2023 3:06:08pm UTC |
Outcome | No win (3 of 5) |
Accuracy | 95.0% |
Points | 28.75 |
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. |