View Pit Stop page for race #47 by alibekesanov — Ghost race
View profile for Coolman (alibekesanov)
Official speed | 53.32 wpm (76.97 seconds elapsed during race) |
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Race Start | October 6, 2017 11:10:01am UTC |
Race Finish | October 6, 2017 11:11:18am UTC |
Outcome | No win (2 of 4) |
Accuracy | 98.0% |
Points | 43.54 |
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. |