View Pit Stop page for race #80936 by atthetop — Ghost race
View profile for Shoemaker-Levy 9 (atthetop)
Official speed | 129.53 wpm (31.68 seconds elapsed during race) |
---|---|
Race Start | November 9, 2018 4:35:52pm UTC |
Race Finish | November 9, 2018 4:36:24pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 98.0% |
Points | 105.79 |
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. |