View Pit Stop page for race #254 by philipisawesome4 — Ghost race
View profile for Philip (philipisawesome4)
| Official speed | 52.32 wpm (78.44 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2018 2:41:34pm UTC |
| Race Finish | February 27, 2018 2:42:52pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 94.0% |
| Points | 42.73 |
| 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. |