View Pit Stop page for race #399 by pert — Ghost race
View profile for Roperto (pert)
Official speed | 27.41 wpm (149.73 seconds elapsed during race) |
---|---|
Race Start | February 14, 2016 11:18:49am UTC |
Race Finish | February 14, 2016 11:21:18am UTC |
Outcome | No win (2 of 2) |
Accuracy | 85.0% |
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. |