View Pit Stop page for race #19 by anndrei299 — Ghost race
View profile for ioanca (anndrei299)
| Official speed | 77.23 wpm (53.14 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2021 12:16:40pm UTC |
| Race Finish | June 27, 2021 12:17:33pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| Points | 63.07 |
| 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. |