View Pit Stop page for race #240 by spiral64 — Ghost race
View profile for Jack (spiral64)
| Official speed | 78.19 wpm (52.49 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2017 4:07:05am UTC |
| Race Finish | May 6, 2017 4:07:58am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 96.0% |
| Points | 0.00 |
| 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. |