View Pit Stop page for race #2283 by mdcfalcon — Ghost race
View profile for Matt (mdcfalcon)
Official speed | 60.13 wpm (68.25 seconds elapsed during race) |
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Race Start | October 13, 2016 7:05:18pm UTC |
Race Finish | October 13, 2016 7:06:26pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 93.0% |
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. |