View Pit Stop page for race #953 by pere_gil — Ghost race
View profile for Pere_Gil (pere_gil)
Official speed | 41.25 wpm (99.49 seconds elapsed during race) |
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Race Start | October 30, 2020 10:26:35pm UTC |
Race Finish | October 30, 2020 10:28:15pm UTC |
Outcome | No win (3 of 5) |
Accuracy | 93.0% |
Points | 33.69 |
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. |