View Pit Stop page for race #585 by cool6m — Ghost race
View profile for jaafar (cool6m)
| Official speed | 66.36 wpm (61.84 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2019 2:02:46pm UTC |
| Race Finish | November 23, 2019 2:03:48pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 54.19 |
| 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. |