View Pit Stop page for race #738 by mqyg — Ghost race
Official speed | 69.37 wpm (59.16 seconds elapsed during race) |
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Race Start | April 6, 2021 8:51:01am UTC |
Race Finish | April 6, 2021 8:52:00am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. meli0604 (64.00 wpm) |
Accuracy | 96.0% |
Points | 56.65 |
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. |