View Pit Stop page for race #931 by mississauga145 — Ghost race
View profile for Badog (mississauga145)
| Official speed | 76.30 wpm (53.79 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2016 10:01:14pm UTC |
| Race Finish | June 23, 2016 10:02:08pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| 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. |