View Pit Stop page for race #819 by amrnour — Ghost race
View profile for Amr (amrnour)
Official speed | 52.19 wpm (78.64 seconds elapsed during race) |
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Race Start | June 4, 2023 2:06:26am UTC |
Race Finish | June 4, 2023 2:07:45am UTC |
Outcome | No win (3 of 4) |
Accuracy | 93.0% |
Points | 42.62 |
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. |