View Pit Stop page for race #1559 by jvaliente — Ghost race
View profile for jeff (jvaliente)
Official speed | 51.82 wpm (79.20 seconds elapsed during race) |
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Race Start | November 23, 2017 5:53:18am UTC |
Race Finish | November 23, 2017 5:54:38am UTC |
Outcome | Win (1 of 4) |
Accuracy | 99.0% |
Points | 42.32 |
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. |