View Pit Stop page for race #900 by frankilled — Ghost race
View profile for Frank (frankilled)
| Official speed | 56.70 wpm (72.38 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2019 11:54:27pm UTC |
| Race Finish | October 17, 2019 11:55:39pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 46.31 |
| 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. |