View Pit Stop page for race #180 by delfaaan — Ghost race
View profile for delfan (delfaaan)
Official speed | 62.88 wpm (65.27 seconds elapsed during race) |
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Race Start | June 6, 2017 7:52:50am UTC |
Race Finish | June 6, 2017 7:53:55am UTC |
Outcome | Win (1 of 3) |
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. |