View Pit Stop page for race #62 by tappytappy — Ghost race
View profile for Tappy (tappytappy)
| Official speed | 62.76 wpm (65.39 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2018 5:05:49pm UTC |
| Race Finish | April 12, 2018 5:06:54pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 51.25 |
| 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. |