View Pit Stop page for race #6946 by ekrpat — Ghost race
View profile for Faquarl (ekrpat)
| Official speed | 90.39 wpm (45.40 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2018 5:16:30pm UTC |
| Race Finish | September 13, 2018 5:17:16pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 73.82 |
| 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. |