View Pit Stop page for race #13354 by jr9810 — Ghost race
View profile for Jack (jr9810)
| Official speed | 78.19 wpm (52.49 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2018 5:16:33pm UTC |
| Race Finish | May 11, 2018 5:17:25pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 63.86 |
| 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. |