View Pit Stop page for race #291 by dahibalcik — Ghost race
View profile for Mark (dahibalcik)
| Official speed | 63.97 wpm (64.16 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2021 2:31:33pm UTC |
| Race Finish | March 9, 2021 2:32:37pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 52.25 |
| 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. |