View Pit Stop page for race #3796 by mymymy141 — Ghost race
Official speed | 63.29 wpm (64.84 seconds elapsed during race) |
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Race Start | November 8, 2017 6:13:50pm UTC |
Race Finish | November 8, 2017 6:14:55pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 96.0% |
Points | 51.68 |
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. |