View Pit Stop page for race #309 by pepeislove — Ghost race
View profile for Pepe (pepeislove)
Official speed | 41.87 wpm (98.02 seconds elapsed during race) |
---|---|
Race Start | June 5, 2022 8:15:12am UTC |
Race Finish | June 5, 2022 8:16:50am UTC |
Outcome | No win (3 of 5) |
Accuracy | 94.0% |
Points | 34.19 |
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. |