View Pit Stop page for race #821 by nomanjessri — Ghost race
View profile for noman (nomanjessri)
| Official speed | 43.76 wpm (93.78 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2016 9:15:59am UTC |
| Race Finish | July 15, 2016 9:17:33am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 88.0% |
| 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. |