View Pit Stop page for race #906 by garrettguy457 — Ghost race
View profile for garrett (garrettguy457)
| Official speed | 77.46 wpm (52.98 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2016 8:27:39pm UTC |
| Race Finish | January 13, 2016 8:28:32pm UTC |
| Outcome | Win (1 of 5) |
| 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. |