View Pit Stop page for race #124 by phipps — Ghost race
View profile for Dane (phipps)
Official speed | 43.65 wpm (94.02 seconds elapsed during race) |
---|---|
Race Start | November 1, 2016 8:21:21pm UTC |
Race Finish | November 1, 2016 8:22:55pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 89.0% |
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. |