View Pit Stop page for race #617 by jessynovrianti — Ghost race
View profile for Yessii (jessynovrianti)
| Official speed | 36.14 wpm (113.56 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2016 2:05:06am UTC |
| Race Finish | December 6, 2016 2:07:00am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 91.0% |
| Points | 0.00 |
| 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. |