View Pit Stop page for race #354 by yougcraft — Ghost race
View profile for YougCraft (yougcraft)
| Official speed | 66.42 wpm (61.79 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2015 12:49:43pm UTC |
| Race Finish | December 17, 2015 12:50:45pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| 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. |