View Pit Stop page for race #515 by hieugrection — Ghost race
View profile for Hieu (hieugrection)
| Official speed | 73.85 wpm (55.57 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2020 8:55:44pm UTC |
| Race Finish | April 29, 2020 8:56:40pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 60.31 |
| 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. |