View Pit Stop page for race #2 by semst — Ghost race
View profile for Chris (semst)
| Official speed | 42.45 wpm (96.68 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2017 10:54:32pm UTC |
| Race Finish | November 15, 2017 10:56:09pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 94.0% |
| Points | 34.67 |
| 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. |