View Pit Stop page for race #16 by rudolfdasente — Ghost race
View profile for Gratian (rudolfdasente)
| Official speed | 65.48 wpm (62.68 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2019 6:13:35pm UTC |
| Race Finish | October 10, 2019 6:14:38pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 53.48 |
| 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. |