View Pit Stop page for race #5437 by avillarreal — Ghost race
View profile for Andres (avillarreal)
| Official speed | 75.84 wpm (54.11 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2016 10:45:59pm UTC |
| Race Finish | July 26, 2016 10:46:53pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| 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. |