View Pit Stop page for race #612 by mckhaann — Ghost race
View profile for Marcus (mckhaann)
| Official speed | 61.43 wpm (66.81 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2020 2:05:38pm UTC |
| Race Finish | July 11, 2020 2:06:45pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 93.0% |
| Points | 50.17 |
| 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. |