View Pit Stop page for race #336 by waltonwangca — Ghost race
View profile for Walton (waltonwangca)
| Official speed | 46.20 wpm (88.83 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2020 4:25:06pm UTC |
| Race Finish | April 18, 2020 4:26:35pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 37.73 |
| 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. |