View Pit Stop page for race #14460 by pjayys — Ghost race
View profile for mthd. (pjayys)
| Official speed | 92.46 wpm (44.39 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2017 5:46:56pm UTC |
| Race Finish | November 1, 2017 5:47:40pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 75.51 |
| 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. |