View Pit Stop page for race #2123 by brotaufstrich — Ghost race
View profile for Hans (brotaufstrich)
| Official speed | 65.50 wpm (62.66 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2018 11:45:46pm UTC |
| Race Finish | December 17, 2018 11:46:49pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 96.0% |
| Points | 53.49 |
| 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. |