View Pit Stop page for race #2391 by blubenz67 — Ghost race
View profile for tstats[blubenz67] (blubenz67)
Official speed | 58.01 wpm (70.75 seconds elapsed during race) |
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Race Start | March 3, 2023 4:03:09pm UTC |
Race Finish | March 3, 2023 4:04:20pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 99.0% |
Points | 47.38 |
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. |