View Pit Stop page for race #1699 by thesilentcloud — Ghost race
View profile for Derek (thesilentcloud)
| Official speed | 62.13 wpm (66.06 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2017 6:06:15pm UTC |
| Race Finish | August 10, 2017 6:07:21pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 50.74 |
| 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. |