View Pit Stop page for race #35 by minisjofisk — Ghost race
View profile for Emil (minisjofisk)
| Official speed | 68.98 wpm (59.50 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2015 1:11:20pm UTC |
| Race Finish | November 23, 2015 1:12:19pm UTC |
| Outcome | No win (2 of 3) |
| 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. |