View Pit Stop page for race #648 by charleschrist — Ghost race
View profile for Chalres (charleschrist)
| Official speed | 49.70 wpm (82.58 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2016 3:10:45am UTC |
| Race Finish | February 27, 2016 3:12:08am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 96.0% |
| 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. |