View Pit Stop page for race #689 by jack3 — Ghost race
Official speed | 49.28 wpm (83.28 seconds elapsed during race) |
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Race Start | January 31, 2016 11:59:16pm UTC |
Race Finish | February 1, 2016 12:00:39am UTC |
Outcome | No win (5 of 5) |
Accuracy | 95.0% |
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. |