View Pit Stop page for race #497 by amillerbmwtech — Ghost race
View profile for andrew (amillerbmwtech)
| Official speed | 58.80 wpm (69.80 seconds elapsed during race) |
|---|---|
| Race Start | December 8, 2020 4:45:19pm UTC |
| Race Finish | December 8, 2020 4:46:28pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 48.02 |
| 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. |