View Pit Stop page for race #7209 by kriss5a — Ghost race
View profile for Kriss (kriss5a)
| Official speed | 73.75 wpm (55.65 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2018 6:10:54pm UTC |
| Race Finish | September 26, 2018 6:11:49pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 98.0% |
| Points | 60.23 |
| 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. |