View Pit Stop page for race #263 by kangkanglw — Ghost race
View profile for Le Kang (kangkanglw)
Official speed | 54.90 wpm (74.75 seconds elapsed during race) |
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Race Start | August 6, 2021 4:10:53am UTC |
Race Finish | August 6, 2021 4:12:08am UTC |
Outcome | Win (1 of 3) |
Accuracy | 93.0% |
Points | 44.83 |
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. |