View Pit Stop page for race #134 by manjova — Ghost race
View profile for Jason (manjova)
Official speed | 56.74 wpm (72.33 seconds elapsed during race) |
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Race Start | September 18, 2017 5:35:23pm UTC |
Race Finish | September 18, 2017 5:36:35pm UTC |
Outcome | No win (3 of 5) |
Accuracy | 95.0% |
Points | 46.34 |
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. |