View Pit Stop page for race #86 by raketkillen — Ghost race
View profile for Thomas (raketkillen)
| Official speed | 52.39 wpm (78.34 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2017 3:54:24pm UTC |
| Race Finish | January 20, 2017 3:55:43pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 80.0% |
| 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. |