View Pit Stop page for race #666 by amber129023 — Ghost race
View profile for Amber (amber129023)
| Official speed | 46.23 wpm (88.77 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2016 12:09:04am UTC |
| Race Finish | February 5, 2016 12:10:33am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 88.0% |
| 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. |