View Pit Stop page for race #295 by pheonix_oden — Ghost race
View profile for Nikhil (pheonix_oden)
Official speed | 31.16 wpm (131.71 seconds elapsed during race) |
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Race Start | September 5, 2022 7:18:27am UTC |
Race Finish | September 5, 2022 7:20:39am UTC |
Outcome | No win (2 of 5) |
Accuracy | 92.0% |
Points | 25.45 |
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. |