View Pit Stop page for race #2553 by sstruck007 — Ghost race
View profile for Jantzenpaul (sstruck007)
| Official speed | 72.66 wpm (56.48 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2016 2:53:59pm UTC |
| Race Finish | September 23, 2016 2:54:56pm UTC |
| Outcome | No win (3 of 5) |
| 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. |