View Pit Stop page for race #32 by timel0rd — Ghost race
View profile for Ivan (timel0rd)
| Official speed | 52.76 wpm (77.79 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2018 4:54:34pm UTC |
| Race Finish | May 28, 2018 4:55:52pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 43.08 |
| 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. |