View Pit Stop page for race #19 by smartrss — Ghost race
View profile for Nathan (smartrss)
| Official speed | 42.12 wpm (97.44 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2020 11:31:29pm UTC |
| Race Finish | October 25, 2020 11:33:06pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 34.40 |
| 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. |