View Pit Stop page for race #18 by rodog909 — Ghost race
View profile for Rowan (rodog909)
| Official speed | 71.94 wpm (57.05 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2018 2:24:51am UTC |
| Race Finish | March 16, 2018 2:25:48am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| Points | 58.75 |
| 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. |