View Pit Stop page for race #13 by ogoy08 — Ghost race
View profile for Bagus (ogoy08)
| Official speed | 46.25 wpm (88.74 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2017 9:39:25am UTC |
| Race Finish | October 20, 2017 9:40:54am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 37.77 |
| 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. |