View Pit Stop page for race #1655 by lord_jarvis — Ghost race
View profile for Dipendra (lord_jarvis)
Official speed | 60.01 wpm (68.39 seconds elapsed during race) |
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Race Start | December 3, 2022 1:04:26pm UTC |
Race Finish | December 3, 2022 1:05:34pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 97.0% |
Points | 49.01 |
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. |