View Pit Stop page for race #215 by accidentalgrenade — Ghost race
View profile for AccidentalGrenade (accidentalgrenade)
| Official speed | 98.36 wpm (41.72 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2019 7:15:56pm UTC |
| Race Finish | May 23, 2019 7:16:38pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 80.33 |
| 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. |