View Pit Stop page for race #1007 by pamphile — Ghost race
View profile for Pamphile (pamphile)
| Official speed | 51.03 wpm (80.42 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2016 1:03:53am UTC |
| Race Finish | February 8, 2016 1:05:13am UTC |
| Outcome | No win (2 of 2) |
| 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. |