View Pit Stop page for race #334 by turtletypez — Ghost race
View profile for myclearswitches (turtletypez)
| Official speed | 89.35 wpm (45.93 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2018 12:46:36am UTC |
| Race Finish | March 9, 2018 12:47:22am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 72.97 |
| 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. |