View Pit Stop page for race #8 by cobbl3 — Ghost race
View profile for Christopher (cobbl3)
Official speed | 87.87 wpm (46.71 seconds elapsed during race) |
---|---|
Race Start | May 7, 2015 4:01:19am UTC |
Race Finish | May 7, 2015 4:02:06am UTC |
Outcome | Win (1 of 4) |
Accuracy | 98.0% |
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. |