View Pit Stop page for race #4847 by stevn_ — Ghost race
View profile for Steven (stevn_)
| Official speed | 61.42 wpm (66.82 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2014 6:48:59am UTC |
| Race Finish | July 24, 2014 6:50:06am UTC |
| Outcome | No win (4 of 4) |
| 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. |