View Pit Stop page for race #635 by kara121 — Ghost race
View profile for Ertan (kara121)
| Official speed | 61.59 wpm (66.63 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2019 1:21:42pm UTC |
| Race Finish | April 3, 2019 1:22:48pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 50.30 |
| 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. |