View Pit Stop page for race #228 by jaudi — Ghost race
Official speed | 71.27 wpm (57.58 seconds elapsed during race) |
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Race Start | September 29, 2018 9:09:01pm UTC |
Race Finish | September 29, 2018 9:09:59pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. moedd (65.32 wpm) |
Accuracy | 98.0% |
Points | 58.20 |
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. |