View Pit Stop page for race #721 by barrard — Ghost race
View profile for David (barrard)
| Official speed | 33.69 wpm (121.82 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2020 6:34:44am UTC |
| Race Finish | April 16, 2020 6:36:46am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 27.51 |
| 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. |