View Pit Stop page for race #900 by pgdth — Ghost race
View profile for Patrik (pgdth)
Official speed | 53.37 wpm (76.90 seconds elapsed during race) |
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Race Start | June 6, 2020 10:38:32am UTC |
Race Finish | June 6, 2020 10:39:49am UTC |
Outcome | No win (4 of 5) |
Accuracy | 97.0% |
Points | 43.59 |
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. |