View Pit Stop page for race #43 by samuel_thoo — Ghost race
View profile for Samuel (samuel_thoo)
| Official speed | 67.30 wpm (60.98 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2017 9:46:29am UTC |
| Race Finish | December 5, 2017 9:47:30am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 54.96 |
| 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. |