View Pit Stop page for race #10 by ragonfab — Ghost race
View profile for ragonfab (ragonfab)
| Official speed | 75.33 wpm (54.48 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2016 2:34:38am UTC |
| Race Finish | February 23, 2016 2:35:32am 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. |