View Pit Stop page for race #1279 by rogergnay — Ghost race
View profile for Roger (rogergnay)
| Official speed | 64.07 wpm (64.05 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2020 9:40:05pm UTC |
| Race Finish | November 10, 2020 9:41:09pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 52.33 |
| 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. |