View Pit Stop page for race #2973 by rushman — Ghost race
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Official speed | 60.63 wpm (67.69 seconds elapsed during race) |
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Race Start | October 8, 2017 9:06:02pm UTC |
Race Finish | October 8, 2017 9:07:09pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 96.0% |
Points | 49.51 |
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. |