View Pit Stop page for race #5732 by daphne2 — Ghost race
View profile for Ellie (daphne2)
| Official speed | 76.44 wpm (53.69 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2019 4:33:03pm UTC |
| Race Finish | April 22, 2019 4:33:56pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 62.43 |
| 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. |