View Pit Stop page for race #1873 by f_is_l_kh_n — Ghost race
View profile for faisal (f_is_l_kh_n)
Official speed | 74.90 wpm (54.79 seconds elapsed during race) |
---|---|
Race Start | September 5, 2022 11:16:45am UTC |
Race Finish | September 5, 2022 11:17:40am UTC |
Outcome | Win (1 of 5) |
Accuracy | 95.0% |
Points | 61.17 |
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. |