View Pit Stop page for race #889 by benhim4mat — Ghost race
View profile for benhim4mat (benhim4mat)
| Official speed | 73.32 wpm (55.97 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2015 7:43:28am UTC |
| Race Finish | January 9, 2015 7:44:24am UTC |
| Outcome | Win (1 of 5) |
| 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. |