View Pit Stop page for race #1371 by yatshukamura — Ghost race
View profile for Nakata (yatshukamura)
| Official speed | 57.36 wpm (71.55 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2017 3:37:23am UTC |
| Race Finish | November 7, 2017 3:38:34am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 98.0% |
| Points | 46.85 |
| 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. |