View Pit Stop page for race #669 by iamoofu — Ghost race
View profile for Lue (iamoofu)
| Official speed | 70.19 wpm (58.47 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2020 4:46:02pm UTC |
| Race Finish | June 7, 2020 4:47:01pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 93.0% |
| Points | 57.33 |
| 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. |