View Pit Stop page for race #1055 by 13lackhebi — Ghost race
View profile for 13lackhebi (13lackhebi)
| Official speed | 59.68 wpm (68.77 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2016 7:41:43pm UTC |
| Race Finish | March 22, 2016 7:42:51pm UTC |
| Outcome | No win (3 of 5) |
| 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. |