View Pit Stop page for race #331 by heymjo — Ghost race
View profile for heym (heymjo)
| Official speed | 43.74 wpm (93.83 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2018 12:36:53pm UTC |
| Race Finish | September 23, 2018 12:38:27pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 94.0% |
| Points | 35.72 |
| 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. |