View Pit Stop page for race #833 by farid1993 — Ghost race
View profile for Jarambae (farid1993)
| Official speed | 60.32 wpm (68.04 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2017 1:37:30pm UTC |
| Race Finish | August 13, 2017 1:38:38pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 97.0% |
| Points | 49.26 |
| 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. |