View Pit Stop page for race #261 by clx_ — Ghost race
Official speed | 33.05 wpm (124.18 seconds elapsed during race) |
---|---|
Race Start | February 22, 2021 9:17:40am UTC |
Race Finish | February 22, 2021 9:19:45am UTC |
Outcome | No win (3 of 5) |
Accuracy | 93.0% |
Points | 26.99 |
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. |