View Pit Stop page for race #202 by rachet_22 — Ghost race
View profile for rachet 22 (rachet_22)
| Official speed | 38.96 wpm (105.34 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2019 9:31:19am UTC |
| Race Finish | July 5, 2019 9:33:04am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 94.0% |
| Points | 31.82 |
| 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. |