View Pit Stop page for race #202 by glentsui — Ghost race
View profile for Karpickle (glentsui)
| Official speed | 94.61 wpm (43.38 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2018 1:49:20am UTC |
| Race Finish | January 24, 2018 1:50:04am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 77.27 |
| 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. |