View Pit Stop page for race #1707 by jaysentang91 — Ghost race
View profile for jaysen (jaysentang91)
| Official speed | 59.27 wpm (69.24 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2017 4:10:14am UTC |
| Race Finish | May 26, 2017 4:11:23am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 92.0% |
| Points | 0.00 |
| 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. |