View Pit Stop page for race #33 by kstrozin — Ghost race
View profile for Kyle (kstrozin)
| Official speed | 55.24 wpm (74.29 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2017 6:56:01pm UTC |
| Race Finish | January 1, 2017 6:57:15pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 87.0% |
| 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. |