View Pit Stop page for race #1003 by avocado_lover — Ghost race
View profile for avocadoLover (avocado_lover)
Official speed | 43.19 wpm (95.02 seconds elapsed during race) |
---|---|
Race Start | September 6, 2021 12:03:12pm UTC |
Race Finish | September 6, 2021 12:04:47pm UTC |
Outcome | No win (4 of 4) |
Accuracy | 95.0% |
Points | 35.27 |
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. |