View Pit Stop page for race #953 by pere_gil — Ghost race
View profile for Pere_Gil (pere_gil)
| Official speed | 41.25 wpm (99.49 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2020 10:26:35pm UTC |
| Race Finish | October 30, 2020 10:28:15pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 93.0% |
| Points | 33.69 |
| 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. |