View Pit Stop page for race #871 by 23455432 — Ghost race
View profile for Esmer (23455432)
| Official speed | 68.13 wpm (60.24 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2018 9:58:48pm UTC |
| Race Finish | September 18, 2018 9:59:49pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| Points | 55.64 |
| 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. |