View Pit Stop page for race #2437 by uurdmandakh — Ghost race
View profile for Uurdmandakh (uurdmandakh)
Official speed | 44.68 wpm (91.85 seconds elapsed during race) |
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Race Start | April 12, 2021 7:49:50am UTC |
Race Finish | April 12, 2021 7:51:22am UTC |
Outcome | No win (2 of 4) |
Accuracy | 94.0% |
Points | 36.48 |
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. |