View Pit Stop page for race #1128 by jwtalbott — Ghost race
View profile for Justin (jwtalbott)
| Official speed | 73.20 wpm (56.07 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2015 5:32:34pm UTC |
| Race Finish | October 9, 2015 5:33:30pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 92.0% |
| 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. |