View Pit Stop page for race #7 by bell_aidan — Ghost race
View profile for Aidan (bell_aidan)
| Official speed | 35.25 wpm (116.43 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2015 5:24:47pm UTC |
| Race Finish | October 5, 2015 5:26:43pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 92.0% |
| 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. |