View Pit Stop page for race #264 by jimmyfreeman — Ghost race
View profile for jimmy (jimmyfreeman)
| Official speed | 64.01 wpm (64.12 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2018 7:46:18am UTC |
| Race Finish | September 18, 2018 7:47:22am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 94.0% |
| Points | 52.28 |
| 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. |