View Pit Stop page for race #215 by border_b — Ghost race
View profile for border (border_b)
Official speed | 62.68 wpm (65.48 seconds elapsed during race) |
---|---|
Race Start | March 11, 2019 2:13:49pm UTC |
Race Finish | March 11, 2019 2:14:54pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 96.0% |
Points | 51.19 |
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. |