View Pit Stop page for race #186 by chry_blu_67 — Ghost race
View profile for Matthew (chry_blu_67)
| Official speed | 85.23 wpm (48.15 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2020 10:14:36pm UTC |
| Race Finish | May 28, 2020 10:15:24pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 69.61 |
| 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. |