View Pit Stop page for race #497 by raytrace — Ghost race
View profile for ray (raytrace)
| Official speed | 28.89 wpm (142.06 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2020 11:20:09am UTC |
| Race Finish | July 21, 2020 11:22:31am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 95.0% |
| Points | 23.59 |
| 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. |