View Pit Stop page for race #3904 by yentzeg — Ghost race
View profile for Jan (yentzeg)
| Official speed | 80.59 wpm (50.92 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2020 4:10:36pm UTC |
| Race Finish | December 31, 2020 4:11:27pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 65.82 |
| 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. |