View Pit Stop page for race #10 by helene23 — Ghost race
View profile for Helen E (helene23)
Official speed | 29.64 wpm (138.46 seconds elapsed during race) |
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Race Start | August 11, 2018 12:33:38am UTC |
Race Finish | August 11, 2018 12:35:57am UTC |
Outcome | No win (2 of 4) |
Accuracy | 97.0% |
Points | 24.20 |
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. |