View Pit Stop page for race #6 by momdndnd — Ghost race
View profile for mmmoo (momdndnd)
| Official speed | 45.01 wpm (91.18 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2017 2:35:12pm UTC |
| Race Finish | August 19, 2017 2:36:43pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 36.76 |
| 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. |