View Pit Stop page for race #2701 by jgizzi21 — Ghost race
View profile for Joe (jgizzi21)
Official speed | 59.04 wpm (69.51 seconds elapsed during race) |
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Race Start | November 24, 2018 10:49:49pm UTC |
Race Finish | November 24, 2018 10:50:58pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 97.0% |
Points | 48.22 |
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. |