View Pit Stop page for race #561 by ghostganzo — Ghost race
View profile for Ganzorig (ghostganzo)
| Official speed | 56.69 wpm (72.39 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2016 2:50:28am UTC |
| Race Finish | September 11, 2016 2:51:40am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 89.0% |
| 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. |