View Pit Stop page for race #68 by potatoe929 — Ghost race
View profile for Tanver (potatoe929)
Official speed | 80.17 wpm (51.19 seconds elapsed during race) |
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Race Start | June 23, 2015 11:42:13pm UTC |
Race Finish | June 23, 2015 11:43:04pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 99.0% |
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. |