View Pit Stop page for race #207 by kdplus — Ghost race
View profile for yusn (kdplus)
| Official speed | 49.17 wpm (83.47 seconds elapsed during race) |
|---|---|
| Race Start | August 11, 2015 2:18:37pm UTC |
| Race Finish | August 11, 2015 2:20:00pm UTC |
| Outcome | No win (4 of 5) |
| 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. |