View Pit Stop page for race #37 by puria_79 — Ghost race
View profile for pooria (puria_79)
| Official speed | 54.52 wpm (75.28 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2017 9:19:32pm UTC |
| Race Finish | November 9, 2017 9:20:48pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 44.53 |
| 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. |