View Pit Stop page for race #1023 by mattkim217 — Ghost race
View profile for Matthew (mattkim217)
| Official speed | 88.71 wpm (46.26 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2017 2:23:54am UTC |
| Race Finish | February 25, 2017 2:24:40am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| 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. |