View Pit Stop page for race #240 by lancethedino — Ghost race
View profile for LancyLanc (lancethedino)
| Official speed | 36.46 wpm (112.56 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2018 3:57:43am UTC |
| Race Finish | June 5, 2018 3:59:35am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 91.0% |
| Points | 29.77 |
| 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. |