View Pit Stop page for race #143 by maan1612 — Ghost race
View profile for maan (maan1612)
| Official speed | 32.11 wpm (127.81 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2017 4:52:57am UTC |
| Race Finish | January 19, 2017 4:55:05am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 90.0% |
| 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. |