View Pit Stop page for race #11 by friend123 — Ghost race
View profile for Srijan (friend123)
| Official speed | 53.25 wpm (77.07 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2016 10:57:28pm UTC |
| Race Finish | March 26, 2016 10:58:45pm UTC |
| Outcome | No win (2 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. |