View Pit Stop page for race #763 by jing_feng — Ghost race
View profile for Jing (jing_feng)
| Official speed | 50.62 wpm (81.07 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2017 8:24:34am UTC |
| Race Finish | February 18, 2017 8:25:55am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 89.0% |
| 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. |