View Pit Stop page for race #404 by arcanine505 — Ghost race
View profile for Farhan (arcanine505)
| Official speed | 78.72 wpm (52.13 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2019 11:53:29pm UTC |
| Race Finish | February 13, 2019 11:54:21pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 64.29 |
| 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. |