View Pit Stop page for race #1580 by lem123 — Ghost race
View profile for Agnes (lem123)
| Official speed | 54.15 wpm (75.79 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2017 3:25:25pm UTC |
| Race Finish | July 18, 2017 3:26:41pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 99.0% |
| Points | 0.00 |
| 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. |