View Pit Stop page for race #25 by asd135795jack — Ghost race
View profile for asd (asd135795jack)
| Official speed | 62.09 wpm (66.10 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2017 10:24:31am UTC |
| Race Finish | December 9, 2017 10:25:37am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 50.71 |
| 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. |