View Pit Stop page for race #26 by marco_loco — Ghost race
View profile for Marco (marco_loco)
Official speed | 28.68 wpm (143.10 seconds elapsed during race) |
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Race Start | December 11, 2020 3:24:45am UTC |
Race Finish | December 11, 2020 3:27:08am UTC |
Outcome | No win (5 of 5) |
Accuracy | 92.0% |
Points | 23.42 |
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. |