View Pit Stop page for race #1063 by omar_ali — Ghost race
View profile for Omar (omar_ali)
| Official speed | 41.44 wpm (99.03 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2015 2:23:39pm UTC |
| Race Finish | October 6, 2015 2:25:18pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 86.0% |
| 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. |