View Pit Stop page for race #41 by rohidlgk — Ghost race
View profile for Rohid (rohidlgk)
Official speed | 31.93 wpm (128.53 seconds elapsed during race) |
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Race Start | June 22, 2023 4:39:39pm UTC |
Race Finish | June 22, 2023 4:41:48pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 91.0% |
Points | 26.07 |
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. |