View Pit Stop page for race #157 by nhphucqt — Ghost race
View profile for Phuc (nhphucqt)
Official speed | 51.62 wpm (79.50 seconds elapsed during race) |
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Race Start | April 5, 2021 3:12:05pm UTC |
Race Finish | April 5, 2021 3:13:25pm UTC |
Outcome | No win (5 of 5) |
Accuracy | 97.0% |
Points | 42.16 |
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. |