View Pit Stop page for race #16 by tatjok — Ghost race
View profile for haykal (tatjok)
Official speed | 95.16 wpm (43.13 seconds elapsed during race) |
---|---|
Race Start | December 24, 2021 10:05:39am UTC |
Race Finish | December 24, 2021 10:06:22am UTC |
Outcome | Win (1 of 3) |
Accuracy | 98.0% |
Points | 77.71 |
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. |