View Pit Stop page for race #2784 by madddmantis — Ghost race
View profile for nick (madddmantis)
| Official speed | 63.22 wpm (64.92 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2020 5:50:37pm UTC |
| Race Finish | October 6, 2020 5:51:42pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 51.63 |
| 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. |