View Pit Stop page for race #25 by thomaspoku — Ghost race
View profile for thomas (thomaspoku)
| Official speed | 39.83 wpm (103.04 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2015 3:00:06am UTC |
| Race Finish | October 11, 2015 3:01:49am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 85.0% |
| 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. |