View Pit Stop page for race #243 by pyramidgg — Ghost race
View profile for Ross (pyramidgg)
| Official speed | 86.30 wpm (47.55 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2019 8:01:53pm UTC |
| Race Finish | April 1, 2019 8:02:40pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 70.48 |
| 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. |