View Pit Stop page for race #140 by andypandy60 — Ghost race
View profile for Andy (andypandy60)
Official speed | 29.42 wpm (139.50 seconds elapsed during race) |
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Race Start | December 7, 2017 2:02:15am UTC |
Race Finish | December 7, 2017 2:04:34am UTC |
Outcome | No win (1 of 1) |
Accuracy | 93.0% |
Points | 24.03 |
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. |