View Pit Stop page for race #2222 by clayjarcm — Ghost race
View profile for 粘り (clayjarcm)
Official speed | 56.25 wpm (72.96 seconds elapsed during race) |
---|---|
Race Start | April 21, 2017 1:47:06am UTC |
Race Finish | April 21, 2017 1:48:19am UTC |
Outcome | Win (1 of 2) |
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. |