View Pit Stop page for race #720 by a_b_b — Ghost race
View profile for Nurlybek (a_b_b)
| Official speed | 46.20 wpm (88.83 seconds elapsed during race) |
|---|---|
| Race Start | December 15, 2014 5:47:08am UTC |
| Race Finish | December 15, 2014 5:48:37am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 90.0% |
| 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. |