View Pit Stop page for race #13 by dmarotz — Ghost race
View profile for Daaave (dmarotz)
| Official speed | 53.26 wpm (77.06 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2020 12:57:56am UTC |
| Race Finish | February 4, 2020 12:59:13am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 43.50 |
| 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. |