View Pit Stop page for race #787 by slow_methodical — Ghost race
View profile for ??? (slow_methodical)
| Official speed | 51.81 wpm (79.21 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2017 7:14:12pm UTC |
| Race Finish | December 28, 2017 7:15:32pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| Points | 42.31 |
| 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. |