View Pit Stop page for race #27 by laurenz127 — Ghost race
View profile for DaLorenz (laurenz127)
| Official speed | 53.19 wpm (77.16 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2018 1:04:58pm UTC |
| Race Finish | September 9, 2018 1:06:16pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 43.44 |
| 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. |