View Pit Stop page for race #15 by aaronparkerr — Ghost race
View profile for ryan (aaronparkerr)
| Official speed | 117.83 wpm (34.83 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2019 2:36:32pm UTC |
| Race Finish | September 9, 2019 2:37:07pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 96.23 |
| 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. |