View Pit Stop page for race #129 by typeralamin — Ghost race
View profile for Al Amin (typeralamin)
Official speed | 30.65 wpm (133.90 seconds elapsed during race) |
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Race Start | December 18, 2016 10:20:39pm UTC |
Race Finish | December 18, 2016 10:22:53pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 91.0% |
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. |