View Pit Stop page for race #591 by blakeh36 — Ghost race
View profile for Blake (blakeh36)
| Official speed | 77.20 wpm (53.16 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2016 1:25:51am UTC |
| Race Finish | March 3, 2016 1:26:44am UTC |
| Outcome | Win (1 of 3) |
| 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. |