View Pit Stop page for race #7 by nikisze — Ghost race
View profile for Niki (nikisze)
| Official speed | 36.60 wpm (112.13 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2017 9:55:04am UTC |
| Race Finish | March 30, 2017 9:56:57am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 87.0% |
| 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. |