View Pit Stop page for race #1844 by acigez — Ghost race
View profile for Terje (acigez)
| Official speed | 83.08 wpm (49.40 seconds elapsed during race) |
|---|---|
| Race Start | June 12, 2019 3:22:15pm UTC |
| Race Finish | June 12, 2019 3:23:05pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 67.85 |
| 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. |