View Pit Stop page for race #221 by deane2m — Ghost race
View profile for Dean (deane2m)
| Official speed | 57.36 wpm (71.55 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2021 11:02:56pm UTC |
| Race Finish | January 25, 2021 11:04:07pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| Points | 46.84 |
| 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. |