View Pit Stop page for race #1 by dobe110 — Ghost race
View profile for ben (dobe110)
| Official speed | 75.96 wpm (54.03 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2016 5:43:59pm UTC |
| Race Finish | July 31, 2016 5:44:53pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| 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. |