View Pit Stop page for race #1462 by noamvb — Ghost race
View profile for Noam (noamvb)
| Official speed | 74.35 wpm (55.20 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2019 2:51:46pm UTC |
| Race Finish | October 4, 2019 2:52:42pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 97.0% |
| Points | 60.72 |
| 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. |