View Pit Stop page for race #12285 by str4tos — Ghost race
View profile for str4tos (str4tos)
Official speed | 88.98 wpm (46.12 seconds elapsed during race) |
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Race Start | February 14, 2023 8:45:02pm UTC |
Race Finish | February 14, 2023 8:45:49pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 97.0% |
Points | 72.67 |
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. |