View Pit Stop page for race #54 by rowenjafari — Ghost race
View profile for Rowen (rowenjafari)
| Official speed | 46.03 wpm (89.16 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2018 11:43:07pm UTC |
| Race Finish | July 28, 2018 11:44:36pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| Points | 37.59 |
| 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. |