View Pit Stop page for race #132 by avivbn263 — Ghost race
View profile for Aviv (avivbn263)
| Official speed | 101.74 wpm (40.34 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2020 7:17:00pm UTC |
| Race Finish | March 26, 2020 7:17:40pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 83.09 |
| 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. |