View Pit Stop page for race #369 by wolf_164 — Ghost race
View profile for Wolf (wolf_164)
| Official speed | 51.90 wpm (79.08 seconds elapsed during race) |
|---|---|
| Race Start | December 26, 2018 9:33:10pm UTC |
| Race Finish | December 26, 2018 9:34:29pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| Points | 42.39 |
| 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. |