View Pit Stop page for race #2149 by shinekukkar — Ghost race
View profile for Shine (shinekukkar)
| Official speed | 69.03 wpm (59.45 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2017 9:21:32am UTC |
| Race Finish | January 31, 2017 9:22:32am UTC |
| Outcome | Win (1 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. |