View Pit Stop page for race #1617 by aflextra — Ghost race
View profile for Foyez (aflextra)
| Official speed | 43.36 wpm (94.65 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2016 3:24:07pm UTC |
| Race Finish | October 25, 2016 3:25:41pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 82.0% |
| 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. |