View Pit Stop page for race #129 by spanner77 — Ghost race
View profile for Spanner (spanner77)
| Official speed | 96.90 wpm (42.35 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2020 3:30:03pm UTC |
| Race Finish | October 30, 2020 3:30:45pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 79.13 |
| 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. |