View Pit Stop page for race #1292 by rg3000385 — Ghost race
View profile for G-Flow (rg3000385)
| Official speed | 64.09 wpm (64.04 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2020 10:39:51am UTC |
| Race Finish | February 3, 2020 10:40:55am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 52.34 |
| 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. |