View Pit Stop page for race #3578 by jeffrey7212 — Ghost race
View profile for Jeffrey (jeffrey7212)
| Official speed | 69.14 wpm (59.36 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2019 9:42:07pm UTC |
| Race Finish | July 5, 2019 9:43:06pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 56.47 |
| 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. |