View Pit Stop page for race #16 by codyt242 — Ghost race
View profile for Cody (codyt242)
| Official speed | 60.48 wpm (67.86 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2019 6:27:51pm UTC |
| Race Finish | March 14, 2019 6:28:59pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 49.39 |
| 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. |