View Pit Stop page for race #5199 by mee_123 — Ghost race
View profile for Angela (mee_123)
Official speed | 44.69 wpm (91.83 seconds elapsed during race) |
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Race Start | December 11, 2021 1:12:40am UTC |
Race Finish | December 11, 2021 1:14:12am UTC |
Outcome | Win (1 of 4) |
Accuracy | 99.0% |
Points | 36.49 |
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. |