View Pit Stop page for race #76 by knightlongiv — Ghost race
View profile for Andrew (knightlongiv)
| Official speed | 51.82 wpm (79.20 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2016 5:15:46pm UTC |
| Race Finish | May 6, 2016 5:17:06pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 87.0% |
| 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. |