View Pit Stop page for race #44 by artelo — Ghost race
View profile for Artelo (artelo)
| Official speed | 63.95 wpm (64.18 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2016 1:46:04am UTC |
| Race Finish | January 29, 2016 1:47:08am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 92.0% |
| 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. |