View Pit Stop page for race #134 by southwordcloud6 — Ghost race
View profile for southwordcloud6 (southwordcloud6)
| Official speed | 44.49 wpm (92.25 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2018 4:44:52pm UTC |
| Race Finish | January 7, 2018 4:46:24pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 92.0% |
| Points | 36.33 |
| 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. |