View Pit Stop page for race #2588 by jlun23 — Ghost race
View profile for jonny (jlun23)
| Official speed | 118.90 wpm (34.52 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2018 11:35:15pm UTC |
| Race Finish | February 3, 2018 11:35:50pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 97.11 |
| 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. |