View Pit Stop page for race #1096 by katrinamae_cruz09 — Ghost race
View profile for katrina mae (katrinamae_cruz09)
| Official speed | 48.34 wpm (84.90 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2018 9:38:24am UTC |
| Race Finish | May 19, 2018 9:39:49am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 39.48 |
| 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. |