View Pit Stop page for race #106 by ajaxwammes — Ghost race
View profile for Mart (ajaxwammes)
| Official speed | 46.47 wpm (88.32 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2018 6:39:23am UTC |
| Race Finish | March 11, 2018 6:40:52am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| Points | 37.95 |
| 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. |