View Pit Stop page for race #1563 by larylo1025 — Ghost race
View profile for Lary (larylo1025)
| Official speed | 44.86 wpm (91.48 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2018 12:41:40pm UTC |
| Race Finish | March 11, 2018 12:43:12pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 92.0% |
| Points | 36.64 |
| 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. |