View Pit Stop page for race #24066 by plinkiplonk — Ghost race
View profile for Plinkiplonk (plinkiplonk)
Official speed | 63.95 wpm (64.18 seconds elapsed during race) |
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Race Start | April 8, 2019 1:34:30pm UTC |
Race Finish | April 8, 2019 1:35:34pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 95.0% |
Points | 52.22 |
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. |