View Pit Stop page for race #1167 by v3nn — Ghost race
Official speed | 87.27 wpm (47.03 seconds elapsed during race) |
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Race Start | January 17, 2016 9:59:50pm UTC |
Race Finish | January 17, 2016 10:00:37pm UTC |
Outcome | Win (1 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. |