View Pit Stop page for race #689 by skymanaditya1 — Ghost race
View profile for Aditya (skymanaditya1)
| Official speed | 74.96 wpm (54.75 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2016 2:57:16pm UTC |
| Race Finish | May 5, 2016 2:58:11pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 93.0% |
| 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. |