View Pit Stop page for race #95 by lighteningab — Ghost race
View profile for patrick (lighteningab)
| Official speed | 93.01 wpm (44.12 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2018 9:56:06pm UTC |
| Race Finish | September 29, 2018 9:56:50pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 75.96 |
| 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. |