View Pit Stop page for race #17162 by wojtekhp — Ghost race
View profile for Wojciech (wojtekhp)
| Official speed | 73.38 wpm (55.93 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2019 12:29:54pm UTC |
| Race Finish | May 29, 2019 12:30:50pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 59.92 |
| 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. |