View Pit Stop page for race #1290 by reason650 — Ghost race
View profile for Sam (reason650)
| Official speed | 38.31 wpm (107.13 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2017 2:49:28am UTC |
| Race Finish | October 6, 2017 2:51:15am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 91.0% |
| Points | 31.29 |
| 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. |