View Pit Stop page for race #1086 by sweav14 — Ghost race
View profile for Sonny (sweav14)
| Official speed | 61.10 wpm (67.17 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2019 10:06:47pm UTC |
| Race Finish | July 28, 2019 10:07:54pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 49.90 |
| 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. |