View Pit Stop page for race #139 by yurts — Ghost race
View profile for Kevin (yurts)
| Official speed | 74.22 wpm (55.30 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2018 12:29:27am UTC |
| Race Finish | October 1, 2018 12:30:22am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 60.61 |
| 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. |