View Pit Stop page for race #255 by yonsonxavier — Ghost race
View profile for Ruby (yonsonxavier)
| Official speed | 41.95 wpm (97.83 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2017 1:58:09am UTC |
| Race Finish | October 24, 2017 1:59:47am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 34.26 |
| 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. |