View Pit Stop page for race #1081 by coreygallagher1194 — Ghost race
View profile for Corey (coreygallagher1194)
| Official speed | 48.49 wpm (84.64 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2020 11:59:33pm UTC |
| Race Finish | May 3, 2020 12:00:58am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 39.60 |
| 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. |