View Pit Stop page for race #1368 by shawnachiew — Ghost race
View profile for Shawna (shawnachiew)
| Official speed | 61.13 wpm (67.14 seconds elapsed during race) |
|---|---|
| Race Start | June 24, 2019 9:35:59am UTC |
| Race Finish | June 24, 2019 9:37:07am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| Points | 49.93 |
| 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. |