View Pit Stop page for race #79 by spikeyduy — Ghost race
View profile for Spikes (spikeyduy)
Official speed | 54.93 wpm (74.71 seconds elapsed during race) |
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Race Start | August 3, 2016 12:54:31am UTC |
Race Finish | August 3, 2016 12:55:46am UTC |
Outcome | No win (2 of 4) |
Accuracy | 90.0% |
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. |