View Pit Stop page for race #45608 by styrofoam — Ghost race
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Official speed | 135.47 wpm (30.29 seconds elapsed during race) |
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Race Start | April 18, 2021 1:34:04am UTC |
Race Finish | April 18, 2021 1:34:34am UTC |
Outcome | Win (1 of 2) |
Accuracy | 98.0% |
Points | 110.64 |
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. |