View Pit Stop page for race #125 by la4ppzt6hwawd8w — Ghost race
View profile for Tonny (la4ppzt6hwawd8w)
| Official speed | 75.07 wpm (54.67 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2014 8:23:41pm UTC |
| Race Finish | May 20, 2014 8:24:35pm UTC |
| Outcome | No win (2 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. |