View Pit Stop page for race #47 by speedy4321 — Ghost race
View profile for Ed (speedy4321)
| Official speed | 73.25 wpm (56.03 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2015 8:15:29pm UTC |
| Race Finish | April 17, 2015 8:16:25pm UTC |
| Outcome | No win (2 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. |