View Pit Stop page for race #797 by ohms — Ghost race
Official speed | 40.60 wpm (101.08 seconds elapsed during race) |
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Race Start | October 15, 2017 10:38:16am UTC |
Race Finish | October 15, 2017 10:39:58am UTC |
Outcome | Win (1 of 4) |
Accuracy | 98.0% |
Points | 33.15 |
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. |