View Pit Stop page for race #21 by renat16 — Ghost race
View profile for Hizkia (renat16)
| Official speed | 68.73 wpm (59.71 seconds elapsed during race) |
|---|---|
| Race Start | August 7, 2017 6:29:31am UTC |
| Race Finish | August 7, 2017 6:30:31am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 56.13 |
| 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. |