View Pit Stop page for race #543 by mrjaiani — Ghost race
View profile for IIIJJJ88 (mrjaiani)
| Official speed | 60.15 wpm (68.23 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2018 12:02:33pm UTC |
| Race Finish | October 19, 2018 12:03:42pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 49.13 |
| 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. |