View Pit Stop page for race #276 by jon_loupe — Ghost race
View profile for Jon (jon_loupe)
Official speed | 57.13 wpm (71.84 seconds elapsed during race) |
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Race Start | January 9, 2021 2:07:46pm UTC |
Race Finish | January 9, 2021 2:08:58pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. fun_account (48.07 wpm) |
Accuracy | 95.0% |
Points | 46.66 |
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. |