View Pit Stop page for race #172 by slowtypingdino — Ghost race
View profile for Joe Smith (slowtypingdino)
Official speed | 39.71 wpm (103.35 seconds elapsed during race) |
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Race Start | October 27, 2021 6:35:04am UTC |
Race Finish | October 27, 2021 6:36:47am UTC |
Outcome | Win (1 of 5) |
Accuracy | 97.0% |
Points | 32.43 |
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. |