View Pit Stop page for race #578 by vongolavwalker — Ghost race
View profile for Vong (vongolavwalker)
Official speed | 57.69 wpm (71.14 seconds elapsed during race) |
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Race Start | November 3, 2022 4:18:11am UTC |
Race Finish | November 3, 2022 4:19:22am UTC |
Outcome | No win (3 of 5) |
Accuracy | 96.0% |
Points | 47.12 |
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. |