View Pit Stop page for race #289 by alexbe — Ghost race
View profile for Alexbe (alexbe)
Official speed | 42.13 wpm (97.41 seconds elapsed during race) |
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Race Start | August 19, 2016 10:20:49pm UTC |
Race Finish | August 19, 2016 10:22:27pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 89.0% |
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. |