View Pit Stop page for race #6 by emberkin — Ghost race
View profile for Ryn (emberkin)
Official speed | 28.96 wpm (141.71 seconds elapsed during race) |
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Race Start | November 18, 2020 7:17:25am UTC |
Race Finish | November 18, 2020 7:19:47am UTC |
Outcome | No win (3 of 5) |
Accuracy | 93.0% |
Points | 23.65 |
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. |