View Pit Stop page for race #2 by imodderz — Ghost race
View profile for iModderz (imodderz)
| Official speed | 37.67 wpm (108.95 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2016 12:06:48pm UTC |
| Race Finish | August 8, 2016 12:08:37pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| 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. |