View Pit Stop page for race #1022 by mike356379783 — Ghost race
View profile for mike (mike356379783)
| Official speed | 53.12 wpm (77.26 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2017 3:29:58am UTC |
| Race Finish | July 15, 2017 3:31:15am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 97.0% |
| Points | 0.00 |
| 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. |