View Pit Stop page for race #7797 by kriskarm — Ghost race
View profile for kris (kriskarm)
| Official speed | 56.41 wpm (72.75 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2016 12:57:43am UTC |
| Race Finish | October 15, 2016 12:58:56am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 94.0% |
| 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. |