View Pit Stop page for race #940 by nitrocircus — Ghost race
View profile for nitro (nitrocircus)
| Official speed | 46.75 wpm (87.79 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2017 1:53:22pm UTC |
| Race Finish | June 28, 2017 1:54:50pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 93.0% |
| 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. |