View Pit Stop page for race #149 by metal_eddie — Ghost race
View profile for Ian (metal_eddie)
Official speed | 56.22 wpm (73.00 seconds elapsed during race) |
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Race Start | January 24, 2022 7:11:30pm UTC |
Race Finish | January 24, 2022 7:12:43pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 95.0% |
Points | 45.91 |
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. |