View Pit Stop page for race #547 by parpahoven — Ghost race
View profile for Par (parpahoven)
Official speed | 53.75 wpm (76.35 seconds elapsed during race) |
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Race Start | July 15, 2019 9:43:24pm UTC |
Race Finish | July 15, 2019 9:44:40pm UTC |
Outcome | No win (5 of 5) |
Accuracy | 96.0% |
Points | 43.89 |
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. |