View Pit Stop page for race #672 by agzastrgath — Ghost race
View profile for Eddie (agzastrgath)
Official speed | 61.63 wpm (66.59 seconds elapsed during race) |
---|---|
Race Start | May 16, 2017 11:12:44am UTC |
Race Finish | May 16, 2017 11:13:50am 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. |