View Pit Stop page for race #280 by oussamanh — Ghost race
View profile for Oussama (oussamanh)
| Official speed | 57.89 wpm (70.89 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2019 6:03:49pm UTC |
| Race Finish | March 22, 2019 6:05:00pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 47.28 |
| 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. |