View Pit Stop page for race #34 by shakedst — Ghost race
View profile for Shaked (shakedst)
| Official speed | 66.02 wpm (62.16 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2018 4:03:32pm UTC |
| Race Finish | June 16, 2018 4:04:34pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 53.92 |
| 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. |