View Pit Stop page for race #6138 by edward54321 — Ghost race
View profile for Edward (edward54321)
| Official speed | 70.09 wpm (58.55 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2018 12:31:52pm UTC |
| Race Finish | May 7, 2018 12:32:51pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 57.24 |
| 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. |