View Pit Stop page for race #317 by galen764 — Ghost race
View profile for Matt (galen764)
| Official speed | 67.54 wpm (60.76 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2018 9:23:00pm UTC |
| Race Finish | October 19, 2018 9:24:00pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 55.16 |
| 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. |