View Pit Stop page for race #3929 by kenneth29 — Ghost race
View profile for kenneth (kenneth29)
| Official speed | 63.36 wpm (64.77 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2019 4:37:02am UTC |
| Race Finish | April 15, 2019 4:38:07am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 51.74 |
| 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. |