View Pit Stop page for race #2282 by ahadichib — Ghost race
View profile for ahadi (ahadichib)
| Official speed | 45.66 wpm (89.88 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2016 8:35:34pm UTC |
| Race Finish | January 21, 2016 8:37:03pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| 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. |