View Pit Stop page for race #12 by jessicaoktaa — Ghost race
View profile for jessica (jessicaoktaa)
| Official speed | 55.72 wpm (73.65 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2016 3:15:15pm UTC |
| Race Finish | February 15, 2016 3:16:29pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 93.0% |
| 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. |