View Pit Stop page for race #261 by aeoff72 — Ghost race
View profile for Adam (aeoff72)
| Official speed | 56.28 wpm (72.92 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2017 8:42:31pm UTC |
| Race Finish | November 4, 2017 8:43:44pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 97.0% |
| Points | 45.96 |
| 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. |