View Pit Stop page for race #42 by superpea98 — Ghost race
View profile for superpea98 (superpea98)
| Official speed | 29.56 wpm (138.84 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2017 12:37:42pm UTC |
| Race Finish | October 6, 2017 12:40:01pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| Points | 24.14 |
| 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. |