View Pit Stop page for race #113 by theunknown919 — Ghost race
View profile for TheUnknown919 (theunknown919)
| Official speed | 83.10 wpm (49.39 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2019 2:58:45pm UTC |
| Race Finish | August 27, 2019 2:59:35pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 67.87 |
| 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. |