View Pit Stop page for race #1403 by ozdxx1012 — Ghost race
View profile for Shirui (ozdxx1012)
| Official speed | 60.37 wpm (67.98 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2019 11:33:52pm UTC |
| Race Finish | March 11, 2019 11:35:00pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 49.30 |
| 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. |