View Pit Stop page for race #222 by hennibbale — Ghost race
View profile for Leonid (hennibbale)
| Official speed | 90.39 wpm (45.40 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2017 9:34:33am UTC |
| Race Finish | March 12, 2017 9:35:18am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| 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. |