View Pit Stop page for race #248 by buithienan15 — Ghost race
View profile for An (buithienan15)
| Official speed | 41.87 wpm (98.02 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2019 2:17:45pm UTC |
| Race Finish | April 25, 2019 2:19:23pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 94.0% |
| Points | 34.19 |
| 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. |