View Pit Stop page for race #939 by ksantos21 — Ghost race
View profile for Kevin (ksantos21)
Official speed | 70.48 wpm (58.23 seconds elapsed during race) |
---|---|
Race Start | January 8, 2017 6:11:35am UTC |
Race Finish | January 8, 2017 6:12:33am UTC |
Outcome | No win (3 of 3) |
Accuracy | 96.0% |
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. |