View Pit Stop page for race #338 by mazh0rik — Ghost race
View profile for adilbek (mazh0rik)
| Official speed | 45.27 wpm (90.66 seconds elapsed during race) |
|---|---|
| Race Start | December 13, 2016 8:48:44pm UTC |
| Race Finish | December 13, 2016 8:50:15pm UTC |
| Outcome | Win (1 of 4) |
| 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. |