View Pit Stop page for race #198 by betmoud — Ghost race
View profile for Mahmoud (betmoud)
Official speed | 44.06 wpm (93.15 seconds elapsed during race) |
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Race Start | May 22, 2021 11:41:35pm UTC |
Race Finish | May 22, 2021 11:43:08pm UTC |
Outcome | No win (3 of 3) |
Accuracy | 95.0% |
Points | 35.98 |
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. |