View Pit Stop page for race #44 by milo51 — Ghost race
View profile for Milos (milo51)
| Official speed | 67.69 wpm (60.63 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2016 6:50:58am UTC |
| Race Finish | March 14, 2016 6:51:59am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 94.0% |
| 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. |