View Pit Stop page for race #363 by magnss — Ghost race
View profile for JohnNino (magnss)
| Official speed | 53.30 wpm (77.00 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2018 2:53:40am UTC |
| Race Finish | March 2, 2018 2:54:57am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| Points | 43.53 |
| 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. |