View Pit Stop page for race #1629 by stvolkilla — Ghost race
View profile for Yaroslav (stvolkilla)
Official speed | 41.73 wpm (98.35 seconds elapsed during race) |
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Race Start | November 2, 2017 11:37:21am UTC |
Race Finish | November 2, 2017 11:38:59am UTC |
Outcome | Win (1 of 5) |
Accuracy | 93.0% |
Points | 34.08 |
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. |