View Pit Stop page for race #10 by glymph — Ghost race
View profile for glymph (glymph)
Official speed | 37.30 wpm (110.03 seconds elapsed during race) |
---|---|
Race Start | September 29, 2019 8:47:50pm UTC |
Race Finish | September 29, 2019 8:49:40pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 93.0% |
Points | 30.46 |
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. |