View Pit Stop page for race #114 by slcgabe — Ghost race
View profile for Gabe (slcgabe)
| Official speed | 43.21 wpm (94.98 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2021 10:50:51pm UTC |
| Race Finish | January 18, 2021 10:52:25pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 92.0% |
| Points | 35.29 |
| 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. |