View Pit Stop page for race #171 by devenski — Ghost race
View profile for Devon (devenski)
| Official speed | 62.02 wpm (66.17 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2019 10:44:58am UTC |
| Race Finish | October 30, 2019 10:46:05am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 50.65 |
| 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. |