View Pit Stop page for race #1292 by anshul_ar — Ghost race
View profile for Anshul (anshul_ar)
| Official speed | 49.54 wpm (82.84 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2016 10:04:22pm UTC |
| Race Finish | January 14, 2016 10:05:45pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 91.0% |
| 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. |