View Pit Stop page for race #19 by zekags — Ghost race
View profile for Peter (zekags)
| Official speed | 65.39 wpm (62.76 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2017 3:48:22pm UTC |
| Race Finish | July 29, 2017 3:49:25pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| Points | 53.40 |
| 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. |