View Pit Stop page for race #28 by arturklm — Ghost race
View profile for Artur (arturklm)
| Official speed | 32.24 wpm (127.30 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2018 11:28:11am UTC |
| Race Finish | March 24, 2018 11:30:18am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 92.0% |
| Points | 26.33 |
| 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. |