View Pit Stop page for race #1 by elrubio1144 — Ghost race
View profile for Jorge (elrubio1144)
| Official speed | 40.03 wpm (102.52 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2017 10:46:15am UTC |
| Race Finish | January 23, 2017 10:47:58am UTC |
| Outcome | Win (1 of 2) |
| 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. |