View Pit Stop page for race #227 by ottiy0l0r04l — Ghost race
View profile for Leo (ottiy0l0r04l)
| Official speed | 35.08 wpm (116.99 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2019 2:41:25pm UTC |
| Race Finish | April 9, 2019 2:43:22pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 90.0% |
| Points | 28.65 |
| 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. |