View Pit Stop page for race #5576 by exploiter911 — Ghost race
View profile for Crashie (exploiter911)
| Official speed | 80.20 wpm (51.17 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2018 8:23:38pm UTC |
| Race Finish | January 29, 2018 8:24:29pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 65.50 |
| 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. |