View Pit Stop page for race #516 by raichubuddy — Ghost race
View profile for Zack (raichubuddy)
| Official speed | 69.73 wpm (58.86 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2018 2:57:36pm UTC |
| Race Finish | October 2, 2018 2:58:35pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 56.94 |
| 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. |