View Pit Stop page for race #31 by cooperbowman21 — Ghost race
View profile for Cooper (cooperbowman21)
| Official speed | 51.91 wpm (79.06 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2016 5:11:49pm UTC |
| Race Finish | April 19, 2016 5:13:08pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| 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. |