View Pit Stop page for race #29 by jetalidro — Ghost race
View profile for jp (jetalidro)
| Official speed | 47.89 wpm (85.70 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2018 2:03:34am UTC |
| Race Finish | June 27, 2018 2:05:00am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 39.11 |
| 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. |