View Pit Stop page for race #4023 by abbey240901 — Ghost race
View profile for Abbey (abbey240901)
| Official speed | 63.23 wpm (64.91 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2018 5:04:09am UTC |
| Race Finish | August 21, 2018 5:05:13am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 51.64 |
| 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. |