View Pit Stop page for race #891 by twinkle_414 — Ghost race
View profile for tWINKLE (twinkle_414)
| Official speed | 57.08 wpm (71.90 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2014 6:38:55pm UTC |
| Race Finish | October 28, 2014 6:40:07pm UTC |
| Outcome | No win (2 of 4) |
| 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. |