View Pit Stop page for race #16 by richard_jones — Ghost race
View profile for Janne (richard_jones)
Official speed | 86.82 wpm (47.27 seconds elapsed during race) |
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Race Start | March 16, 2019 4:25:10am UTC |
Race Finish | March 16, 2019 4:25:57am UTC |
Outcome | Win (1 of 4) |
Accuracy | 96.0% |
Points | 70.90 |
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. |