View Pit Stop page for race #611 by germanspy — Ghost race
View profile for Germanspy (germanspy)
Official speed | 63.00 wpm (65.14 seconds elapsed during race) |
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Race Start | April 20, 2021 12:45:57pm UTC |
Race Finish | April 20, 2021 12:47:03pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 96.0% |
Points | 51.45 |
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. |