View Pit Stop page for race #2578 by brutusmag — Ghost race
View profile for Sergi (brutusmag)
| Official speed | 60.13 wpm (68.25 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2019 11:01:07am UTC |
| Race Finish | March 22, 2019 11:02:15am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 99.0% |
| Points | 49.11 |
| 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. |