View Pit Stop page for race #1172 by maerifat — Ghost race
View profile for Maerifat@gmail.com (maerifat)
| Official speed | 45.20 wpm (90.80 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2016 1:14:40pm UTC |
| Race Finish | March 7, 2016 1:16:11pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| 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. |