View Pit Stop page for race #65 by allicanseenow — Ghost race
View profile for Joselyn (allicanseenow)
Official speed | 51.20 wpm (80.16 seconds elapsed during race) |
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Race Start | May 20, 2016 5:50:20am UTC |
Race Finish | May 20, 2016 5:51:40am UTC |
Outcome | No win (2 of 4) |
Accuracy | 93.0% |
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. |