View Pit Stop page for race #183 by wallacecffan — Ghost race
View profile for Wallace (wallacecffan)
| Official speed | 45.83 wpm (89.55 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2016 5:05:01am UTC |
| Race Finish | June 23, 2016 5:06:31am UTC |
| Outcome | Win (1 of 4) |
| 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. |