View Pit Stop page for race #4037 by max_pinc — Ghost race
View profile for Max (max_pinc)
Official speed | 81.38 wpm (50.43 seconds elapsed during race) |
---|---|
Race Start | March 26, 2019 11:21:51am UTC |
Race Finish | March 26, 2019 11:22:41am UTC |
Outcome | Win (1 of 4) |
Accuracy | 99.0% |
Points | 66.46 |
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. |