View Pit Stop page for race #32 by ascom — Ghost race
View profile for Andrew (ascom)
| Official speed | 94.55 wpm (43.41 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2018 2:23:50am UTC |
| Race Finish | March 7, 2018 2:24:34am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 77.21 |
| 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. |