View Pit Stop page for race #810 by l4htaaja — Ghost race
View profile for nassi (l4htaaja)
| Official speed | 84.60 wpm (48.51 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2016 6:08:54pm UTC |
| Race Finish | February 26, 2016 6:09:42pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| 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. |