View Pit Stop page for race #2117 by josejose1 — Ghost race
View profile for Joseph (josejose1)
| Official speed | 60.31 wpm (68.05 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2014 5:50:10am UTC |
| Race Finish | November 11, 2014 5:51:18am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 92.0% |
| 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. |