View Pit Stop page for race #244 by kselionamba — Ghost race
View profile for Dylan (kselionamba)
Official speed | 51.09 wpm (80.33 seconds elapsed during race) |
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Race Start | September 13, 2017 3:51:49am UTC |
Race Finish | September 13, 2017 3:53:09am UTC |
Outcome | No win (2 of 3) |
Accuracy | 95.0% |
Points | 41.72 |
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. |