View Pit Stop page for race #88 by zaptronic — Ghost race
View profile for Zaptronic (zaptronic)
| Official speed | 53.18 wpm (77.17 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2018 7:33:55am UTC |
| Race Finish | June 29, 2018 7:35:12am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| Points | 43.43 |
| 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. |