View Pit Stop page for race #103 by alancurlyhair — Ghost race
View profile for alan (alancurlyhair)
| Official speed | 45.74 wpm (89.72 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2019 3:37:14pm UTC |
| Race Finish | May 6, 2019 3:38:44pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 37.36 |
| 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. |