View Pit Stop page for race #2073 by jarel123 — Ghost race
View profile for Jarel (jarel123)
| Official speed | 64.38 wpm (63.75 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2018 10:03:30pm UTC |
| Race Finish | March 9, 2018 10:04:34pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 52.58 |
| 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. |