View Pit Stop page for race #559 by itssollyy — Ghost race
View profile for Sollyy (itssollyy)
| Official speed | 69.38 wpm (59.15 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2017 8:38:35am UTC |
| Race Finish | May 29, 2017 8:39:34am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 93.0% |
| Points | 0.00 |
| 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. |