View Pit Stop page for race #49629 by rportnoy — Ghost race
View profile for sakhaprox (rportnoy)
| Official speed | 92.19 wpm (44.52 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2018 3:02:54am UTC |
| Race Finish | December 28, 2018 3:03:39am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 75.29 |
| 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. |