View Pit Stop page for race #2465 by devaunsmom — Ghost race
View profile for Jill (devaunsmom)
| Official speed | 72.92 wpm (56.28 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2021 10:21:31pm UTC |
| Race Finish | February 11, 2021 10:22:28pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 59.55 |
| 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. |