View Pit Stop page for race #77 by riveracjd — Ghost race
View profile for Christian (riveracjd)
Official speed | 57.36 wpm (71.55 seconds elapsed during race) |
---|---|
Race Start | December 15, 2016 7:38:26am UTC |
Race Finish | December 15, 2016 7:39:38am UTC |
Outcome | Win (1 of 2) |
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. |