View Pit Stop page for race #51 by ryde17 — Ghost race
View profile for Fachriyan (ryde17)
| Official speed | 41.14 wpm (99.76 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2018 3:33:16pm UTC |
| Race Finish | January 1, 2018 3:34:56pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| 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. |