View Pit Stop page for race #1849 by niravkothari — Ghost race
View profile for Nirav (niravkothari)
Official speed | 69.75 wpm (58.84 seconds elapsed during race) |
---|---|
Race Start | May 27, 2016 7:10:30am UTC |
Race Finish | May 27, 2016 7:11:29am UTC |
Outcome | Win (1 of 5) |
Accuracy | 96.0% |
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. |