View Pit Stop page for race #540 by ryanleung1029 — Ghost race
View profile for ryan (ryanleung1029)
| Official speed | 58.00 wpm (70.76 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2018 9:28:31am UTC |
| Race Finish | October 11, 2018 9:29:42am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 47.37 |
| 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. |