View Pit Stop page for race #6489 by benzgrl90 — Ghost race
View profile for Tina (benzgrl90)
| Official speed | 63.49 wpm (64.64 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2016 5:31:35pm UTC |
| Race Finish | November 15, 2016 5:32:39pm UTC |
| Outcome | No win (3 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. |