View Pit Stop page for race #358 by netham45 — Ghost race
View profile for Nathan (netham45)
| Official speed | 97.39 wpm (42.14 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2016 9:49:06pm UTC |
| Race Finish | July 27, 2016 9:49:48pm UTC |
| Outcome | Win (1 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. |