View Pit Stop page for race #185 by palladidrago — Ghost race
View profile for Max (palladidrago)
| Official speed | 40.81 wpm (100.56 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2019 8:00:38am UTC |
| Race Finish | April 22, 2019 8:02:19am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 93.0% |
| Points | 33.33 |
| 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. |