View Pit Stop page for race #527 by masoodahmad — Ghost race
View profile for Masood (masoodahmad)
| Official speed | 45.28 wpm (90.64 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2017 12:43:37pm UTC |
| Race Finish | January 14, 2017 12:45:08pm UTC |
| Outcome | Win (1 of 5) |
| 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. |