View Pit Stop page for race #3033 by jgreco2818 — Ghost race
View profile for jonathan (jgreco2818)
| Official speed | 57.18 wpm (71.77 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2016 4:58:48pm UTC |
| Race Finish | August 8, 2016 4:59:59pm UTC |
| Outcome | Win (1 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. |