View Pit Stop page for race #791 by bettermichael — Ghost race
View profile for ಠ▄ಠ (bettermichael)
| Official speed | 56.97 wpm (72.04 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2015 3:37:06pm UTC |
| Race Finish | August 26, 2015 3:38:18pm UTC |
| Outcome | No win (2 of 5) |
| 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. |