View Pit Stop page for race #578 by bogyi — Ghost race
View profile for krzysiek (bogyi)
| Official speed | 75.62 wpm (54.27 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2019 6:19:55pm UTC |
| Race Finish | November 5, 2019 6:20:50pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 61.75 |
| 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. |