View Pit Stop page for race #34 by jdm_made — Ghost race
View profile for Anibal (jdm_made)
Official speed | 54.77 wpm (74.93 seconds elapsed during race) |
---|---|
Race Start | March 9, 2021 4:13:54pm UTC |
Race Finish | March 9, 2021 4:15:09pm UTC |
Outcome | No win (2 of 5) |
Accuracy | 95.0% |
Points | 44.73 |
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. |