View Pit Stop page for race #373 by aecor — Ghost race
View profile for Aecor (aecor)
| Official speed | 70.83 wpm (57.94 seconds elapsed during race) |
|---|---|
| Race Start | August 29, 2020 8:56:53pm UTC |
| Race Finish | August 29, 2020 8:57:51pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 57.84 |
| 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. |