View Pit Stop page for race #596 by krodnc38 — Ghost race
View profile for Josh (krodnc38)
| Official speed | 40.57 wpm (101.16 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2015 2:06:01am UTC |
| Race Finish | November 26, 2015 2:07:43am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| 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. |