View Pit Stop page for race #73 by riangle — Ghost race
View profile for Joey (riangle)
| Official speed | 49.82 wpm (82.38 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2019 12:17:45am UTC |
| Race Finish | April 28, 2019 12:19:08am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 40.69 |
| 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. |