View Pit Stop page for race #41 by jsdsparky — Ghost race
View profile for Jack (jsdsparky)
| Official speed | 45.27 wpm (90.66 seconds elapsed during race) |
|---|---|
| Race Start | November 6, 2015 3:27:18am UTC |
| Race Finish | November 6, 2015 3:28:49am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 85.0% |
| 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. |