View Pit Stop page for race #935 by kgonzales2319 — Ghost race
View profile for Kevin (kgonzales2319)
| Official speed | 69.95 wpm (58.67 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2017 5:18:51am UTC |
| Race Finish | August 3, 2017 5:19:50am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 57.12 |
| 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. |