View Pit Stop page for race #1704 by mohnish11 — Ghost race
View profile for Mohnish (mohnish11)
| Official speed | 70.43 wpm (58.27 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2016 7:57:55am UTC |
| Race Finish | April 2, 2016 7:58:54am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| 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. |