View Pit Stop page for race #93 by dopq — Ghost race
View profile for Dimitrije (dopq)
| Official speed | 69.01 wpm (59.47 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2021 11:09:54am UTC |
| Race Finish | May 27, 2021 11:10:54am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 56.36 |
| 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. |