View Pit Stop page for race #327 by aris6498 — Ghost race
View profile for Norman (aris6498)
| Official speed | 74.68 wpm (54.95 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2018 5:13:44pm UTC |
| Race Finish | October 10, 2018 5:14:39pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 60.99 |
| 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. |