View Pit Stop page for race #165 by jaaceon — Ghost race
View profile for Jaaceon (jaaceon)
| Official speed | 66.68 wpm (61.55 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2018 10:58:51pm UTC |
| Race Finish | November 24, 2018 10:59:53pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 54.45 |
| 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. |