View Pit Stop page for race #51 by kandeln — Ghost race
View profile for KandelN (kandeln)
| Official speed | 51.04 wpm (80.41 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2020 2:52:41pm UTC |
| Race Finish | October 29, 2020 2:54:01pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 41.68 |
| 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. |