View Pit Stop page for race #179 by llamma — Ghost race
View profile for Ashvik (llamma)
Official speed | 50.99 wpm (80.49 seconds elapsed during race) |
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Race Start | October 1, 2021 9:56:06am UTC |
Race Finish | October 1, 2021 9:57:27am UTC |
Outcome | No win (2 of 5) |
Accuracy | 95.0% |
Points | 41.64 |
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. |