View Pit Stop page for race #3119 by hoodiesd — Ghost race
View profile for mrjeff (hoodiesd)
| Official speed | 84.57 wpm (48.53 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2017 5:00:50pm UTC |
| Race Finish | October 5, 2017 5:01:39pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 69.07 |
| 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. |