View Pit Stop page for race #30 by rylomeister — Ghost race
View profile for Henry (rylomeister)
| Official speed | 96.25 wpm (42.64 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2017 7:27:54pm UTC |
| Race Finish | October 14, 2017 7:28:36pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 100.0% |
| Points | 78.60 |
| 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. |