View Pit Stop page for race #177 by ken6535 — Ghost race
View profile for sanghyeop (ken6535)
| Official speed | 57.70 wpm (71.13 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2019 4:32:06am UTC |
| Race Finish | April 26, 2019 4:33:17am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| Points | 47.12 |
| 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. |