View Pit Stop page for race #2555 by flybot — Ghost race
View profile for flybot (flybot)
Official speed | 76.44 wpm (53.69 seconds elapsed during race) |
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Race Start | October 12, 2019 7:48:21am UTC |
Race Finish | October 12, 2019 7:49:15am UTC |
Outcome | No win (2 of 2) |
Accuracy | 97.0% |
Points | 62.42 |
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. |