View Pit Stop page for race #406 by stevelnv — Ghost race
View profile for Steve (stevelnv)
| Official speed | 41.14 wpm (99.76 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2018 11:17:44am UTC |
| Race Finish | May 2, 2018 11:19:23am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 33.60 |
| 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. |