View Pit Stop page for race #5706 by mattfid — Ghost race
View profile for Matej (mattfid)
Official speed | 55.13 wpm (74.44 seconds elapsed during race) |
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Race Start | November 3, 2017 9:59:16am UTC |
Race Finish | November 3, 2017 10:00:31am UTC |
Outcome | No win (2 of 4) |
Accuracy | 96.0% |
Points | 45.02 |
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. |