View Pit Stop page for race #5706 by mattfid — Ghost race
View profile for Matej (mattfid)
| Official speed | 55.13 wpm (74.44 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2017 9:59:16am UTC |
| Race Finish | November 3, 2017 10:00:31am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 45.02 |
| 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. |