View Pit Stop page for race #70 by jono8103 — Ghost race
View profile for jono (jono8103)
| Official speed | 96.08 wpm (42.71 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2017 1:53:24am UTC |
| Race Finish | March 29, 2017 1:54:07am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 0.00 |
| 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. |