View Pit Stop page for race #29251 by ron777 — Ghost race
View profile for Ronald (ron777)
| Official speed | 80.91 wpm (50.72 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2019 9:43:07am UTC |
| Race Finish | October 5, 2019 9:43:58am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 66.08 |
| 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. |