View Pit Stop page for race #1775 by topcool — Ghost race
View profile for yong (topcool)
Official speed | 74.83 wpm (54.84 seconds elapsed during race) |
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Race Start | December 3, 2016 10:55:56pm UTC |
Race Finish | December 3, 2016 10:56:50pm UTC |
Outcome | No win (2 of 4) |
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. |