View Pit Stop page for race #176 by abbys_sof — Ghost race
View profile for Syrus (abbys_sof)
Official speed | 54.56 wpm (75.22 seconds elapsed during race) |
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Race Start | September 23, 2017 12:35:06pm UTC |
Race Finish | September 23, 2017 12:36:21pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 96.0% |
Points | 44.55 |
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. |