View Pit Stop page for race #480 by areebur — Ghost race
View profile for Areeb (areebur)
Official speed | 66.01 wpm (62.17 seconds elapsed during race) |
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Race Start | March 3, 2022 3:38:53pm UTC |
Race Finish | March 3, 2022 3:39:55pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 96.0% |
Points | 53.91 |
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. |