View Pit Stop page for race #555 by thesaltyspatoon — Ghost race
View profile for John (thesaltyspatoon)
| Official speed | 68.57 wpm (59.85 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2018 12:33:26am UTC |
| Race Finish | April 17, 2018 12:34:26am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 56.00 |
| 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. |