View Pit Stop page for race #3191 by torriala — Ghost race
View profile for akk (torriala)
| Official speed | 78.50 wpm (52.28 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2016 7:05:27pm UTC |
| Race Finish | May 6, 2016 7:06:19pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| 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. |