View Pit Stop page for race #7697 by rentor — Ghost race
View profile for Andrew (rentor)
| Official speed | 77.52 wpm (52.94 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2017 7:58:15pm UTC |
| Race Finish | December 4, 2017 7:59:08pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 63.30 |
| 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. |