View Pit Stop page for race #596 by tunibjork — Ghost race
View profile for tunibjork (tunibjork)
Official speed | 41.84 wpm (98.09 seconds elapsed during race) |
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Race Start | March 24, 2021 12:58:56pm UTC |
Race Finish | March 24, 2021 1:00:35pm UTC |
Outcome | No win (5 of 5) |
Accuracy | 94.0% |
Points | 34.17 |
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. |