View Pit Stop page for race #5425 by elusoryx — Ghost race
View profile for Sadge (elusoryx)
| Official speed | 136.36 wpm (30.10 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2017 4:15:03pm UTC |
| Race Finish | August 10, 2017 4:15:33pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 111.36 |
| 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. |