View Pit Stop page for race #104 by r7av7en7 — Ghost race
View profile for R7av7en7 (r7av7en7)
| Official speed | 83.28 wpm (49.28 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2017 6:53:12pm UTC |
| Race Finish | February 19, 2017 6:54:02pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| 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. |