View Pit Stop page for race #84 by ekbergekberg — Ghost race
View profile for Ekberg (ekbergekberg)
| Official speed | 53.93 wpm (76.10 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2018 5:32:53pm UTC |
| Race Finish | February 1, 2018 5:34:09pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 44.04 |
| 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. |