View Pit Stop page for race #1483 by spanky269 — Ghost race
View profile for Zach (spanky269)
Official speed | 54.33 wpm (75.54 seconds elapsed during race) |
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Race Start | February 4, 2018 2:17:28am UTC |
Race Finish | February 4, 2018 2:18:43am UTC |
Outcome | Win (1 of 4) |
Accuracy | 94.0% |
Points | 44.37 |
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. |