View Pit Stop page for race #398 by philiptuastumban12345 — Ghost race
View profile for Philip (philiptuastumban12345)
| Official speed | 43.69 wpm (93.93 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2016 7:02:14pm UTC |
| Race Finish | June 21, 2016 7:03:48pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 0.00 |
| 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. |