View Pit Stop page for race #2466 by amtijais — Ghost race
View profile for Amit (amtijais)
Official speed | 82.93 wpm (49.49 seconds elapsed during race) |
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Race Start | February 20, 2023 10:04:46pm UTC |
Race Finish | February 20, 2023 10:05:36pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 99.0% |
Points | 67.73 |
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. |