View Pit Stop page for race #224 by frayo — Ghost race
View profile for FraYo (frayo)
| Official speed | 55.57 wpm (73.85 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2019 3:08:35am UTC |
| Race Finish | December 6, 2019 3:09:49am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 95.0% |
| Points | 45.38 |
| 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. |