View Pit Stop page for race #254 by amalsan — Ghost race
View profile for Amal (amalsan)
| Official speed | 32.59 wpm (125.93 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2018 5:17:09am UTC |
| Race Finish | November 5, 2018 5:19:15am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 93.0% |
| Points | 26.61 |
| 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. |