View Pit Stop page for race #303 by smoothwillyd — Ghost race
View profile for Will (smoothwillyd)
| Official speed | 62.35 wpm (65.82 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2020 6:18:03pm UTC |
| Race Finish | May 16, 2020 6:19:09pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 50.92 |
| 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. |