View Pit Stop page for race #329 by mey1801 — Ghost race
View profile for Mey Mey (mey1801)
| Official speed | 53.20 wpm (77.14 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2018 4:30:49pm UTC |
| Race Finish | January 10, 2018 4:32:06pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 43.45 |
| 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. |