View Pit Stop page for race #939 by steve5731 — Ghost race
View profile for Steve (steve5731)
| Official speed | 81.14 wpm (50.58 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2021 8:52:05pm UTC |
| Race Finish | July 23, 2021 8:52:56pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 66.26 |
| 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. |