View Pit Stop page for race #77 by sergewasd — Ghost race
View profile for Serge (sergewasd)
Official speed | 66.29 wpm (61.91 seconds elapsed during race) |
---|---|
Race Start | August 21, 2016 5:23:46pm UTC |
Race Finish | August 21, 2016 5:24:47pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 90.0% |
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. |