View Pit Stop page for race #21 by dabulon — Ghost race
View profile for Angelo (dabulon)
| Official speed | 54.41 wpm (75.43 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2020 9:38:20am UTC |
| Race Finish | October 2, 2020 9:39:36am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| Points | 44.43 |
| 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. |