View Pit Stop page for race #254 by patrickkayne — Ghost race
View profile for P (patrickkayne)
Official speed | 67.64 wpm (60.67 seconds elapsed during race) |
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Race Start | April 14, 2022 3:34:34pm UTC |
Race Finish | April 14, 2022 3:35:35pm UTC |
Outcome | No win (2 of 5) |
Accuracy | 95.0% |
Points | 55.24 |
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. |