View Pit Stop page for race #251 by tubesawk — Ghost race
View profile for tubesawk (tubesawk)
| Official speed | 59.54 wpm (68.93 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2019 6:05:28pm UTC |
| Race Finish | January 13, 2019 6:06:37pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| Points | 48.62 |
| 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. |