View Pit Stop page for race #1698 by whaocool — Ghost race
View profile for Lee (whaocool)
| Official speed | 62.90 wpm (65.25 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2017 1:58:55pm UTC |
| Race Finish | October 22, 2017 2:00:00pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 51.37 |
| 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. |