View Pit Stop page for race #3255 by sprainedankles — Ghost race
View profile for John (sprainedankles)
| Official speed | 72.64 wpm (56.50 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2017 5:50:42am UTC |
| Race Finish | September 5, 2017 5:51:39am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 59.33 |
| 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. |