View Pit Stop page for race #10622 by saulvsoto — Ghost race
View profile for Saul (saulvsoto)
| Official speed | 73.38 wpm (55.93 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2020 1:53:18pm UTC |
| Race Finish | August 26, 2020 1:54:14pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 59.93 |
| 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. |