View Pit Stop page for race #4507 by travis3372 — Ghost race
View profile for Travis (travis3372)
| Official speed | 99.55 wpm (41.23 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2015 12:00:51am UTC |
| Race Finish | July 1, 2015 12:01:33am UTC |
| Outcome | Win (1 of 3) |
| 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. |