View Pit Stop page for race #33 by redblood554 — Ghost race
View profile for redblood (redblood554)
| Official speed | 58.89 wpm (69.69 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2020 12:52:31pm UTC |
| Race Finish | April 2, 2020 12:53:41pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 48.10 |
| 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. |