View Pit Stop page for race #225 by barkhan — Ghost race
View profile for bart (barkhan)
| Official speed | 47.37 wpm (86.64 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2018 1:11:48pm UTC |
| Race Finish | December 4, 2018 1:13:15pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 38.68 |
| 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. |