View Pit Stop page for race #28 by svantensson — Ghost race
View profile for Edwin (svantensson)
| Official speed | 29.33 wpm (139.93 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2019 6:20:17pm UTC |
| Race Finish | October 9, 2019 6:22:37pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 95.0% |
| Points | 23.95 |
| 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. |