View Pit Stop page for race #1493 by cjthehacker7 — Ghost race
View profile for Chiranjivee (cjthehacker7)
| Official speed | 77.18 wpm (53.17 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2014 5:51:37pm UTC |
| Race Finish | July 15, 2014 5:52:31pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |