View Pit Stop page for race #112 by j_speed — Ghost race
View profile for JHCM (j_speed)
Official speed | 38.23 wpm (107.35 seconds elapsed during race) |
---|---|
Race Start | June 5, 2016 8:09:19am UTC |
Race Finish | June 5, 2016 8:11:07am UTC |
Outcome | No win (3 of 5) |
Accuracy | 93.0% |
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. |