View Pit Stop page for race #1077 by euclid221 — Ghost race
View profile for Tim (euclid221)
| Official speed | 74.92 wpm (54.78 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2016 5:01:25pm UTC |
| Race Finish | September 2, 2016 5:02:19pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| 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. |