View Pit Stop page for race #7 by bambadjan_cheese — Ghost race
View profile for Benjamin (bambadjan_cheese)
Official speed | 78.20 wpm (52.48 seconds elapsed during race) |
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Race Start | April 21, 2022 7:00:35pm UTC |
Race Finish | April 21, 2022 7:01:27pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 96.0% |
Points | 63.86 |
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. |