View Pit Stop page for race #1160 by s3k0n3 — Ghost race
View profile for s3k0n3 (s3k0n3)
| Official speed | 50.66 wpm (81.01 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2016 8:17:25pm UTC |
| Race Finish | March 21, 2016 8:18:46pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 92.0% |
| 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. |