View Pit Stop page for race #784 by jnrkwekua — Ghost race
View profile for weise (jnrkwekua)
Official speed | 51.57 wpm (79.58 seconds elapsed during race) |
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Race Start | September 5, 2014 11:20:49am UTC |
Race Finish | September 5, 2014 11:22:09am UTC |
Outcome | No win (3 of 3) |
Accuracy | 97.0% |
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. |