View Pit Stop page for race #422 by anna_mrr — Ghost race
View profile for Ana (anna_mrr)
Official speed | 34.16 wpm (120.14 seconds elapsed during race) |
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Race Start | November 27, 2015 6:25:01pm UTC |
Race Finish | November 27, 2015 6:27:01pm UTC |
Outcome | No win (4 of 4) |
Accuracy | 91.0% |
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. |