View Pit Stop page for race #5216 by natfx7 — Ghost race
View profile for Nathaniel (natfx7)
| Official speed | 62.54 wpm (65.62 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2016 7:50:24am UTC |
| Race Finish | November 3, 2016 7:51:30am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 92.0% |
| 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. |