View Pit Stop page for race #689 by shouenlee — Ghost race
View profile for Shouen (shouenlee)
| Official speed | 85.24 wpm (48.15 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2017 4:59:32pm UTC |
| Race Finish | December 27, 2017 5:00:21pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 69.61 |
| 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. |