View Pit Stop page for race #434 by kytrex — Ghost race
View profile for Kevin (kytrex)
| Official speed | 59.44 wpm (69.04 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2017 8:22:45pm UTC |
| Race Finish | September 23, 2017 8:23:54pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 48.54 |
| 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. |