View Pit Stop page for race #42 by annefrankisdead — Ghost race
View profile for David (annefrankisdead)
Official speed | 35.08 wpm (116.99 seconds elapsed during race) |
---|---|
Race Start | January 26, 2018 1:30:50pm UTC |
Race Finish | January 26, 2018 1:32:47pm UTC |
Outcome | No win (3 of 4) |
Accuracy | 95.0% |
Points | 28.65 |
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. |