View Pit Stop page for race #32 by microrca — Ghost race
View profile for microrca (microrca)
| Official speed | 50.69 wpm (80.96 seconds elapsed during race) |
|---|---|
| Race Start | April 24, 2020 5:46:28am UTC |
| Race Finish | April 24, 2020 5:47:49am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 41.40 |
| 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. |