View Pit Stop page for race #254 by luismec90 — Ghost race
View profile for Luis (luismec90)
| Official speed | 43.02 wpm (95.40 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2018 2:42:53pm UTC |
| Race Finish | January 11, 2018 2:44:28pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 35.13 |
| 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. |