View Pit Stop page for race #1052 by ledzeppeman — Ghost race
View profile for Terry (ledzeppeman)
| Official speed | 60.62 wpm (67.70 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2018 7:55:03am UTC |
| Race Finish | October 13, 2018 7:56:10am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| Points | 49.51 |
| 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. |