View Pit Stop page for race #109 by khlph — Ghost race
View profile for Kajorn (khlph)
| Official speed | 55.22 wpm (74.32 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2020 3:42:59am UTC |
| Race Finish | January 28, 2020 3:44:13am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 45.10 |
| 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. |