View Pit Stop page for race #26 by mikeeei — Ghost race
View profile for Ryan (mikeeei)
| Official speed | 55.72 wpm (73.65 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2020 4:17:57pm UTC |
| Race Finish | March 15, 2020 4:19:10pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 96.0% |
| Points | 45.51 |
| 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. |