View Pit Stop page for race #673 by zerosumm — Ghost race
View profile for zero sum (zerosumm)
Official speed | 54.19 wpm (75.73 seconds elapsed during race) |
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Race Start | April 27, 2022 1:00:24pm UTC |
Race Finish | April 27, 2022 1:01:39pm UTC |
Outcome | No win (2 of 5) |
Accuracy | 97.0% |
Points | 44.26 |
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. |