View Pit Stop page for race #439 by mogyoon — Ghost race
View profile for Scott (mogyoon)
Official speed | 42.70 wpm (96.11 seconds elapsed during race) |
---|---|
Race Start | September 6, 2020 6:55:30am UTC |
Race Finish | September 6, 2020 6:57:06am UTC |
Outcome | No win (3 of 5) |
Accuracy | 97.0% |
Points | 34.87 |
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. |