View Pit Stop page for race #44 by moymoymoy — Ghost race
View profile for moy (moymoymoy)
| Official speed | 36.27 wpm (113.15 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2017 10:52:29am UTC |
| Race Finish | November 25, 2017 10:54:23am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 91.0% |
| Points | 29.62 |
| 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. |