View Pit Stop page for race #22 by housewren — Ghost race
View profile for Name (housewren)
Official speed | 66.39 wpm (61.82 seconds elapsed during race) |
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Race Start | February 15, 2018 2:28:26am UTC |
Race Finish | February 15, 2018 2:29:28am UTC |
Outcome | Win (1 of 5) |
Accuracy | 95.0% |
Points | 54.22 |
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. |