View Pit Stop page for race #1590 by jaimher — Ghost race
View profile for Jaimher (jaimher)
| Official speed | 63.74 wpm (64.39 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2018 1:52:06am UTC |
| Race Finish | April 10, 2018 1:53:10am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 52.05 |
| 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. |