View Pit Stop page for race #1654 by feke_pk_fr — Ghost race
View profile for feke_fr (feke_pk_fr)
| Official speed | 57.36 wpm (71.55 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2019 8:29:03am UTC |
| Race Finish | October 30, 2019 8:30:14am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 46.85 |
| 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. |