View Pit Stop page for race #109 by shark0529 — Ghost race
View profile for shark0529 (shark0529)
| Official speed | 61.78 wpm (66.43 seconds elapsed during race) |
|---|---|
| Race Start | December 10, 2016 11:09:28pm UTC |
| Race Finish | December 10, 2016 11:10:34pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 90.0% |
| 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. |