View Pit Stop page for race #2327 by londoloza — Ghost race
View profile for tshepo (londoloza)
| Official speed | 38.34 wpm (107.04 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2017 1:46:01pm UTC |
| Race Finish | September 16, 2017 1:47:48pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 97.0% |
| Points | 31.31 |
| 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. |