View Pit Stop page for race #232 by stoofstoofstoof — Ghost race
View profile for Stefan (stoofstoofstoof)
| Official speed | 66.90 wpm (61.35 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2019 3:05:54pm UTC |
| Race Finish | December 17, 2019 3:06:55pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 94.0% |
| Points | 54.63 |
| 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. |