View Pit Stop page for race #70 by naod_alemu — Ghost race
View profile for Naod (naod_alemu)
Official speed | 41.07 wpm (99.93 seconds elapsed during race) |
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Race Start | April 26, 2023 10:56:42pm UTC |
Race Finish | April 26, 2023 10:58:22pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 94.0% |
Points | 33.54 |
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. |