View Pit Stop page for race #18 by anny777 — Ghost race
View profile for ANNY (anny777)
Official speed | 30.63 wpm (133.99 seconds elapsed during race) |
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Race Start | January 24, 2023 4:14:05am UTC |
Race Finish | January 24, 2023 4:16:19am UTC |
Outcome | No win (4 of 5) |
Accuracy | 93.0% |
Points | 25.01 |
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. |