View Pit Stop page for race #9420 by bambusnippel — Ghost race
View profile for No (bambusnippel)
| Official speed | 76.73 wpm (53.49 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2018 9:18:13pm UTC |
| Race Finish | May 17, 2018 9:19:07pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 62.66 |
| 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. |