View Pit Stop page for race #7077 by noid621376 — Ghost race
View profile for Ashraful (noid621376)
| Official speed | 68.45 wpm (59.96 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2017 4:55:57pm UTC |
| Race Finish | June 8, 2017 4:56:57pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| 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. |