View Pit Stop page for race #127 by missbae — Ghost race
View profile for Patrik (missbae)
| Official speed | 51.95 wpm (79.00 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2019 7:06:27pm UTC |
| Race Finish | May 12, 2019 7:07:46pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 42.43 |
| 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. |