View Pit Stop page for race #266 by tonio145 — Ghost race
View profile for Antonio (tonio145)
| Official speed | 36.85 wpm (111.37 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2016 11:00:37pm UTC |
| Race Finish | August 19, 2016 11:02:29pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 90.0% |
| 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. |