View Pit Stop page for race #2303 by pablitopaloutdm — Ghost race
View profile for Pablo Palou (pablitopaloutdm)
Official speed | 75.90 wpm (54.07 seconds elapsed during race) |
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Race Start | July 6, 2022 10:27:04pm UTC |
Race Finish | July 6, 2022 10:27:58pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 98.0% |
Points | 61.99 |
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. |