View Pit Stop page for race #690 by garvint123 — Ghost race
View profile for 🐢 (garvint123)
| Official speed | 62.53 wpm (65.63 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2018 7:33:10am UTC |
| Race Finish | January 24, 2018 7:34:16am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 97.0% |
| Points | 51.07 |
| 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. |