View Pit Stop page for race #1073 by nauthnim — Ghost race
View profile for Tuan (nauthnim)
| Official speed | 73.22 wpm (56.05 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2018 12:26:25pm UTC |
| Race Finish | March 9, 2018 12:27:21pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 59.79 |
| 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. |