View Pit Stop page for race #1040 by k2824262 — Ghost race
View profile for Soup (k2824262)
| Official speed | 78.56 wpm (52.24 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2017 3:32:02am UTC |
| Race Finish | May 2, 2017 3:32:54am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 0.00 |
| 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. |