View Pit Stop page for race #5773 by evelynji — Ghost race
View profile for Evelyn (evelynji)
| Official speed | 71.24 wpm (57.61 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2020 9:46:44pm UTC |
| Race Finish | April 20, 2020 9:47:41pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 99.0% |
| Points | 58.18 |
| 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. |