View Pit Stop page for race #126 by neilasplin — Ghost race
View profile for Neil (neilasplin)
| Official speed | 59.90 wpm (68.51 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2017 11:29:52pm UTC |
| Race Finish | September 18, 2017 11:31:00pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 48.92 |
| 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. |