View Pit Stop page for race #303 by yorangia329 — Ghost race
View profile for yorangia (yorangia329)
| Official speed | 56.41 wpm (72.75 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2016 7:11:13pm UTC |
| Race Finish | June 22, 2016 7:12:26pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 93.0% |
| 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. |