View Pit Stop page for race #18296 by natfx7 — Ghost race
View profile for Nathaniel (natfx7)
| Official speed | 76.34 wpm (53.76 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2017 4:05:39am UTC |
| Race Finish | August 9, 2017 4:06:33am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| Points | 62.35 |
| 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. |