View Pit Stop page for race #18 by yassir23 — Ghost race
View profile for yass (yassir23)
| Official speed | 32.03 wpm (128.13 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2016 4:20:21pm UTC |
| Race Finish | July 15, 2016 4:22:29pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 87.0% |
| 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. |