View Pit Stop page for race #3 by lavolpe88 — Ghost race
View profile for Dezsö (lavolpe88)
| Official speed | 76.97 wpm (53.32 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2020 10:30:18pm UTC |
| Race Finish | March 2, 2020 10:31:11pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 62.86 |
| 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. |