View Pit Stop page for race #1168 by benjaminchoa — Ghost race
View profile for ben (benjaminchoa)
| Official speed | 54.11 wpm (75.85 seconds elapsed during race) |
|---|---|
| Race Start | July 30, 2017 9:05:55am UTC |
| Race Finish | July 30, 2017 9:07:11am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| Points | 44.19 |
| 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. |