View Pit Stop page for race #353 by raymondsiongwai — Ghost race
View profile for Cliff (raymondsiongwai)
| Official speed | 44.29 wpm (92.66 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2018 2:56:59pm UTC |
| Race Finish | January 19, 2018 2:58:32pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 36.17 |
| 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. |