View Pit Stop page for race #1790 by typer4261 — Ghost race
View profile for TooMuchLag (typer4261)
Official speed | 56.73 wpm (72.34 seconds elapsed during race) |
---|---|
Race Start | January 19, 2021 8:24:14pm UTC |
Race Finish | January 19, 2021 8:25:26pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 95.0% |
Points | 46.33 |
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. |