View Pit Stop page for race #24 by danisstillhere — Ghost race
View profile for daniel (danisstillhere)
| Official speed | 88.92 wpm (46.15 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2018 11:55:51pm UTC |
| Race Finish | September 23, 2018 11:56:38pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 72.61 |
| 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. |