View Pit Stop page for race #67 by rossomars — Ghost race
View profile for Rosso (rossomars)
| Official speed | 83.75 wpm (49.00 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2017 11:43:48pm UTC |
| Race Finish | April 20, 2017 11:44:37pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 0.00 |
| 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. |