View Pit Stop page for race #19195 by ed72 — Ghost race
Official speed | 74.39 wpm (55.17 seconds elapsed during race) |
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Race Start | January 30, 2019 12:49:13pm UTC |
Race Finish | January 30, 2019 12:50:08pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. steven125 (79.67 wpm) |
Accuracy | 100.0% |
Points | 60.75 |
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. |