View Pit Stop page for race #116 by mellongreen — Ghost race
View profile for Mellon (mellongreen)
| Official speed | 53.19 wpm (77.16 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2016 4:40:54am UTC |
| Race Finish | May 13, 2016 4:42:11am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 86.0% |
| 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. |