View Pit Stop page for race #1 by unfinished — Ghost race
View profile for a (unfinished)
Official speed | 82.47 wpm (49.76 seconds elapsed during race) |
---|---|
Race Start | May 15, 2016 6:07:11pm UTC |
Race Finish | May 15, 2016 6:08:01pm UTC |
Outcome | Win (1 of 5) |
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. |