View Pit Stop page for race #1310 by racerabm — Ghost race
View profile for RacerABM (racerabm)
| Official speed | 55.76 wpm (73.60 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2018 3:54:05pm UTC |
| Race Finish | October 21, 2018 3:55:19pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 45.53 |
| 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. |