View Pit Stop page for race #1532 by bteixeira — Ghost race
View profile for Bruno (bteixeira)
| Official speed | 57.76 wpm (71.05 seconds elapsed during race) |
|---|---|
| Race Start | January 6, 2018 4:22:34pm UTC |
| Race Finish | January 6, 2018 4:23:45pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 47.17 |
| 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. |