View Pit Stop page for race #146 by shoko15 — Ghost race
View profile for SHOKO (shoko15)
| Official speed | 52.57 wpm (78.07 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2019 9:26:45pm UTC |
| Race Finish | May 13, 2019 9:28:03pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| Points | 42.93 |
| 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. |