View Pit Stop page for race #2683 by jcdue21 — Ghost race
View profile for John Carlo (jcdue21)
| Official speed | 102.07 wpm (40.21 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2017 10:16:31pm UTC |
| Race Finish | January 21, 2017 10:17:11pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| 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. |