View Pit Stop page for race #487 by nicotheo101 — Ghost race
View profile for Nico (nicotheo101)
| Official speed | 82.82 wpm (49.55 seconds elapsed during race) |
|---|---|
| Race Start | February 9, 2018 4:48:16pm UTC |
| Race Finish | February 9, 2018 4:49:06pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 67.64 |
| 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. |