View Pit Stop page for race #2372 by detroitpistons16 — Ghost race
View profile for Jack (detroitpistons16)
Official speed | 77.96 wpm (52.64 seconds elapsed during race) |
---|---|
Race Start | May 7, 2016 9:22:20pm UTC |
Race Finish | May 7, 2016 9:23:13pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 94.0% |
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. |