View Pit Stop page for race #104 by zanydruid — Ghost race
View profile for zanydruid (zanydruid)
| Official speed | 62.55 wpm (65.61 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2018 5:41:46pm UTC |
| Race Finish | May 27, 2018 5:42:51pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 51.08 |
| 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. |