View Pit Stop page for race #3500 by jasonjohnsj27 — Ghost race
View profile for Jason (jasonjohnsj27)
Official speed | 93.59 wpm (43.85 seconds elapsed during race) |
---|---|
Race Start | November 16, 2021 1:03:08am UTC |
Race Finish | November 16, 2021 1:03:52am UTC |
Outcome | Win (1 of 4) |
Accuracy | 96.0% |
Points | 76.43 |
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. |