View Pit Stop page for race #412 by rosyport — Ghost race
View profile for Rosy (rosyport)
| Official speed | 70.12 wpm (58.53 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2020 4:35:13pm UTC |
| Race Finish | May 12, 2020 4:36:11pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 57.27 |
| 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. |