View Pit Stop page for race #1287 by 300476 — Ghost race
View profile for Jake (300476)
Official speed | 70.12 wpm (58.53 seconds elapsed during race) |
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Race Start | December 28, 2018 3:52:39am UTC |
Race Finish | December 28, 2018 3:53:38am UTC |
Outcome | No win (4 of 5) |
Accuracy | 94.0% |
Points | 57.27 |
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. |