View Pit Stop page for race #181 by spamllama — Ghost race
View profile for Paper (spamllama)
| Official speed | 66.27 wpm (61.93 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2017 7:53:48pm UTC |
| Race Finish | November 14, 2017 7:54:50pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 54.12 |
| 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. |