View Pit Stop page for race #493 by slowracer89 — Ghost race
View profile for Who's that (slowracer89)
| Official speed | 34.19 wpm (120.04 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2016 6:21:10am UTC |
| Race Finish | January 29, 2016 6:23:10am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 88.0% |
| 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. |