View Pit Stop page for race #41 by sm_zohair19 — Ghost race
View profile for SM (sm_zohair19)
| Official speed | 28.29 wpm (145.07 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2017 7:36:18pm UTC |
| Race Finish | July 14, 2017 7:38:43pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 92.0% |
| 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. |