View Pit Stop page for race #34 by a_aron — Ghost race
View profile for Aaron (a_aron)
Official speed | 43.74 wpm (93.83 seconds elapsed during race) |
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Race Start | August 16, 2017 3:45:45pm UTC |
Race Finish | August 16, 2017 3:47:19pm UTC |
Outcome | No win (3 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. |