View Pit Stop page for race #273 by blank9167 — Ghost race
View profile for Colin (blank9167)
Official speed | 96.14 wpm (42.69 seconds elapsed during race) |
---|---|
Race Start | February 3, 2020 4:29:57am UTC |
Race Finish | February 3, 2020 4:30:40am UTC |
Outcome | Win (1 of 4) |
Accuracy | 96.0% |
Points | 78.52 |
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. |