View Pit Stop page for race #2197 by migpok35 — Ghost race
View profile for Mike (migpok35)
| Official speed | 91.75 wpm (44.73 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2020 11:23:48pm UTC |
| Race Finish | May 13, 2020 11:24:33pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 74.93 |
| 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. |