View Pit Stop page for race #5303 by peanut0718 — Ghost race
View profile for Christina (peanut0718)
| Official speed | 68.89 wpm (59.57 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2019 6:24:24pm UTC |
| Race Finish | June 5, 2019 6:25:24pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 56.26 |
| 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. |