View Pit Stop page for race #2447 by gabe90 — Ghost race
View profile for Gabe (gabe90)
| Official speed | 72.39 wpm (56.69 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2017 6:51:42pm UTC |
| Race Finish | January 9, 2017 6:52:39pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| 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. |