View Pit Stop page for race #1 by angieiro — Ghost race
View profile for AngieIro (angieiro)
| Official speed | 35.22 wpm (116.52 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2018 9:22:41pm UTC |
| Race Finish | March 18, 2018 9:24:38pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| Points | 28.76 |
| 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. |