View Pit Stop page for race #171 by karim_kertel — Ghost race
View profile for Karim (karim_kertel)
Official speed | 35.25 wpm (116.43 seconds elapsed during race) |
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Race Start | April 19, 2022 8:46:17pm UTC |
Race Finish | April 19, 2022 8:48:14pm UTC |
Outcome | No win (4 of 4) |
Accuracy | 95.0% |
Points | 28.79 |
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. |