View Pit Stop page for race #628 by zaszuhaer — Ghost race
View profile for Zuhaer (zaszuhaer)
| Official speed | 66.21 wpm (61.98 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2018 9:09:01am UTC |
| Race Finish | October 17, 2018 9:10:03am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 54.07 |
| 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. |