View Pit Stop page for race #23 by m3lonman — Ghost race
View profile for melon (m3lonman)
Official speed | 45.32 wpm (90.56 seconds elapsed during race) |
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Race Start | September 30, 2017 9:47:09am UTC |
Race Finish | September 30, 2017 9:48:40am UTC |
Outcome | No win (3 of 4) |
Accuracy | 95.0% |
Points | 37.01 |
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. |