View Pit Stop page for race #15 by justinhylee — Ghost race
View profile for justinhylee (justinhylee)
| Official speed | 53.79 wpm (76.30 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2018 1:32:42pm UTC |
| Race Finish | January 18, 2018 1:33:59pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| Points | 43.93 |
| 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. |