View Pit Stop page for race #1164 by isabelbushnell — Ghost race
View profile for Maria (isabelbushnell)
| Official speed | 42.09 wpm (97.51 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2016 10:40:30pm UTC |
| Race Finish | March 30, 2016 10:42:07pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 97.0% |
| 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. |