View Pit Stop page for race #77 by ching9114 — Ghost race
View profile for 跑快D﹗ (ching9114)
| Official speed | 49.99 wpm (82.10 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2017 7:20:10am UTC |
| Race Finish | August 8, 2017 7:21:32am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 40.82 |
| 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. |