View Pit Stop page for race #1194 by jenna1213 — Ghost race
View profile for Jenna (jenna1213)
| Official speed | 64.96 wpm (63.18 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2019 3:25:19am UTC |
| Race Finish | February 2, 2019 3:26:23am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 99.0% |
| Points | 53.05 |
| 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. |