View Pit Stop page for race #303 by steven3 — Ghost race
View profile for Steven (steven3)
Official speed | 59.34 wpm (69.16 seconds elapsed during race) |
---|---|
Race Start | April 9, 2017 8:36:35am UTC |
Race Finish | April 9, 2017 8:37:44am UTC |
Outcome | No win (4 of 4) |
Opponents |
2. fexer (82.47 wpm) |
Accuracy | 95.0% |
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. |