View Pit Stop page for race #126 by castilloj — Ghost race
View profile for Jhonny (castilloj)
| Official speed | 62.37 wpm (65.80 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2018 5:32:24pm UTC |
| Race Finish | August 27, 2018 5:33:30pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 50.94 |
| 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. |