View Pit Stop page for race #24 by sweg_yolo69 — Ghost race
View profile for Sweg (sweg_yolo69)
Official speed | 59.40 wpm (69.09 seconds elapsed during race) |
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Race Start | October 16, 2015 10:20:48am UTC |
Race Finish | October 16, 2015 10:21:57am UTC |
Outcome | No win (3 of 3) |
Accuracy | 88.0% |
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. |