View Pit Stop page for race #21 by linksu — Ghost race
View profile for Linus (linksu)
| Official speed | 42.68 wpm (96.16 seconds elapsed during race) |
|---|---|
| Race Start | September 8, 2017 6:04:08am UTC |
| Race Finish | September 8, 2017 6:05:44am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 92.0% |
| Points | 34.86 |
| 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. |