View Pit Stop page for race #1283 by chocolatepuma — Ghost race
View profile for Max (chocolatepuma)
Official speed | 74.45 wpm (55.12 seconds elapsed during race) |
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Race Start | August 22, 2017 9:37:40am UTC |
Race Finish | August 22, 2017 9:38:35am UTC |
Outcome | No win (2 of 5) |
Accuracy | 97.0% |
Points | 60.80 |
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. |