View Pit Stop page for race #3098 by joshdosti95 — Ghost race
View profile for Joshua (joshdosti95)
Official speed | 59.93 wpm (68.48 seconds elapsed during race) |
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Race Start | December 22, 2013 4:34:46am UTC |
Race Finish | December 22, 2013 4:35:55am UTC |
Outcome | No win (1 of 1) |
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. |