View Pit Stop page for race #58 by sammyj265 — Ghost race
View profile for Sam (sammyj265)
| Official speed | 63.34 wpm (64.79 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2018 6:56:58pm UTC |
| Race Finish | October 21, 2018 6:58:03pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 97.0% |
| Points | 51.73 |
| 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. |