View Pit Stop page for race #1759 by andyhero — Ghost race
View profile for andy (andyhero)
Official speed | 64.06 wpm (64.06 seconds elapsed during race) |
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Race Start | February 3, 2018 2:20:47pm UTC |
Race Finish | February 3, 2018 2:21:51pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 96.0% |
Points | 52.32 |
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. |