View Pit Stop page for race #8567 by actuallynonquitforlife — Ghost race
View profile for vishE (actuallynonquitforlife)
| Official speed | 144.02 wpm (28.50 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2019 7:00:38pm UTC |
| Race Finish | March 9, 2019 7:01:06pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 117.61 |
| 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. |