View Pit Stop page for race #5 by mkrull — Ghost race
View profile for Matthias (mkrull)
Official speed | 30.89 wpm (132.86 seconds elapsed during race) |
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Race Start | May 19, 2017 10:07:04pm UTC |
Race Finish | May 19, 2017 10:09:17pm UTC |
Outcome | No win (4 of 4) |
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. |