View Pit Stop page for race #13 by grahamham123 — Ghost race
View profile for Grahamham123 (grahamham123)
| Official speed | 51.24 wpm (80.09 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2019 3:13:28pm UTC |
| Race Finish | January 23, 2019 3:14:48pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 41.85 |
| 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. |