View Pit Stop page for race #366 by baurr — Ghost race
View profile for Baurr (baurr)
Official speed | 47.88 wpm (85.71 seconds elapsed during race) |
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Race Start | September 8, 2022 9:15:32am UTC |
Race Finish | September 8, 2022 9:16:58am UTC |
Outcome | No win (2 of 4) |
Accuracy | 93.0% |
Points | 39.10 |
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. |