View Pit Stop page for race #1117 by thomasdevlin820 — Ghost race
View profile for thomas (thomasdevlin820)
| Official speed | 69.37 wpm (59.16 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2017 11:40:45pm UTC |
| Race Finish | September 20, 2017 11:41:44pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 56.65 |
| 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. |