View Pit Stop page for race #1 by deutschschatz — Ghost race
View profile for Jake (deutschschatz)
| Official speed | 98.66 wpm (41.60 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2014 6:07:08pm UTC |
| Race Finish | September 26, 2014 6:07:49pm UTC |
| Outcome | Win (1 of 6) |
| Accuracy | 99.0% |
| Points | 0.00 |
| 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. |