View Pit Stop page for race #2907 by grumpymonk2 — Ghost race
View profile for Andre (grumpymonk2)
| Official speed | 74.28 wpm (55.25 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2020 5:48:27pm UTC |
| Race Finish | July 28, 2020 5:49:22pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 60.66 |
| 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. |