View Pit Stop page for race #768 by dragorad — Ghost race
View profile for Dragorad (dragorad)
Official speed | 68.64 wpm (59.79 seconds elapsed during race) |
---|---|
Race Start | April 20, 2021 2:58:54pm UTC |
Race Finish | April 20, 2021 2:59:54pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 96.0% |
Points | 56.06 |
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. |