View Pit Stop page for race #498 by mokacoff3e — Ghost race
View profile for Moka (mokacoff3e)
| Official speed | 78.34 wpm (52.39 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2020 3:34:48am UTC |
| Race Finish | May 2, 2020 3:35:40am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 63.97 |
| 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. |