View Pit Stop page for race #486 by ratatatata212112 — Ghost race
View profile for bj (ratatatata212112)
Official speed | 40.86 wpm (100.44 seconds elapsed during race) |
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Race Start | March 13, 2022 8:37:21am UTC |
Race Finish | March 13, 2022 8:39:02am UTC |
Outcome | Win (1 of 2) |
Accuracy | 94.0% |
Points | 33.37 |
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. |