View Pit Stop page for race #13 by dxn126 — Ghost race
View profile for Dickson (dxn126)
| Official speed | 60.62 wpm (67.70 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2018 6:38:28am UTC |
| Race Finish | September 5, 2018 6:39:35am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| 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. |