View Pit Stop page for race #1155 by lanerfy11 — Ghost race
View profile for lanerfy (lanerfy11)
| Official speed | 52.41 wpm (78.31 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2018 2:25:04am UTC |
| Race Finish | September 19, 2018 2:26:22am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 42.80 |
| 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. |