View Pit Stop page for race #760 by dancing_shadow — Ghost race
View profile for dancing_shadow (dancing_shadow)
Official speed | 55.28 wpm (74.24 seconds elapsed during race) |
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Race Start | October 21, 2022 12:14:29am UTC |
Race Finish | October 21, 2022 12:15:44am UTC |
Outcome | Win (1 of 5) |
Accuracy | 95.0% |
Points | 45.15 |
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. |