View Pit Stop page for race #184 by springmaple — Ghost race
View profile for Wilson (springmaple)
| Official speed | 59.31 wpm (69.20 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2017 5:30:06pm UTC |
| Race Finish | July 29, 2017 5:31:15pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 48.43 |
| 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. |