View Pit Stop page for race #12 by typemasteralex — Ghost race
View profile for Alex (typemasteralex)
| Official speed | 70.98 wpm (57.82 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2017 4:11:42am UTC |
| Race Finish | October 11, 2017 4:12:40am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 57.96 |
| 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. |