View Pit Stop page for race #126 by mustehsan — Ghost race
View profile for mustehsan (mustehsan)
| Official speed | 41.02 wpm (100.05 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2017 1:44:50pm UTC |
| Race Finish | November 4, 2017 1:46:30pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 94.0% |
| Points | 33.50 |
| 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. |